I am not really a dessert person in the traditional sense. But combining bitter sweet raw cacao and lush flavours into a mousse and i'll be the first in line. This recipe is so smooth and silky, it practically melts in your mouth. Although the flavour is full-bodies, rich and luxurious, it is still healthier than traditional chocolate mousse. I like to make a large amount, freeze it and enjoy on hot days as chocolate mousse ice-cream.
This recipe was created for my friends at Living Pure using their gorgeous Australian Manuka Honey .
Ingredients:
2 cans coconut cream
2 tablespoons Living Pure Manuka Active Honey
2 heaped tablespoons raw cacao powder
1 teaspoon cacao nibs
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
To serve: berries and fresh mint
Method:
Place the coconut cream in the fridge overnight to harden.
The next day, carefully open the cans, delicately remove the flesh and set aside. The liquid part is not required for this recipe, however retain to use in smoothies.
Add Living Pure Manuka Active Honey to the firm coconut cream.
Using a mixer or blender, mix the sweetened coconut cream until combined.
Fold the raw cacao powder, vanilla extract and cinnamon through the mix with a spatula.
Gently fold the cacao nibs through the mix for texture.
Top with berries and fresh mint to serve.
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