Looking in my pantry last week, my daughter was begging me to make something. As she does on a daily basis. I wasn’t really in the mood for baking anything so we decided to use a can of coconut cream as our main ingredient and work around that.
I’m in a bit of a coconut craze this year – I thought it would waver but alas it has continued. Coconut milk for curries and cream for desserts are the go-to ingredients with shredded coconut for a chocolate slice and coconut oil for nearly everything like zucchini fries!
The weather is warming up in the southern hemisphere and I find I’m naturally progressing over to cooling foods. This is why I love raw recipes.
This mousse is absolutely moreish and decadent. Being dairy-free and fructose-free it’s the perfect dessert in moderation for when a sweet treat is in order.
Dairy-Free Chocolate Mousse
Ingredients
1 x 400ml can of coconut milk (the light stuff may not set as well, even though I have tried both with success)
1/2 cup organic cacao powder
1/3 cup rice malt syrup
3tbs psyllium husk
1/4 cup chia seeds
How to make
Simple as .. Place all your ingredients in a bowl (or thermomix) and with an electric whisker mix on high speed until well combined. Pour into 4 glasses and place in the fridge until set. At least 3 hours but the longer you leave it the better (overnight is perfect).
Serve with yoghurt and berries
