serves
2
prep
30 minutes
difficulty
Easy
serves
2
people
preparation
30
minutes
difficulty
Easy
level
Ingredients
- 1 can (400 ml) coconut cream
- 2 tbsp cacao powder
- 1 tbsp maple syrup
- 1 tbsp psyllium husk
- 1 cup Medjool dates, pitted, soaked in water overnight
- 1 tsp vanilla extract
- ¼ cup cacao butter, melted (optional)
Soaking time overnight
Chilling time 2-3 hours
Instructions
Blend all ingredients until smooth. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well-combined mixture. Taste. Sweet enough? Chocolatey enough? Adjust if desired.
Divide the mousse evenly into 2 glasses, cover and refrigerate for 2-3 hours. Top with either pomegranate jewels or fresh berries and coconut chips.
Note
• Will keep in the fridge for 2–3 days.
Recipe from Why It's Perfectly Acceptable to Eat Dessert for Breakfast, by , with photography by Mindi Cooke and styling by Lyndel Miller.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
