Getting into the Christmas Spirits (in 27 degrees heat) this afternoon, by working on my Vegan Spiced Chocolate Moussé. YUM! You get a little taste of ‘Christmas’ with this moussé as it contains a bit of cinnamon and nutmeg along with delicious sour cranberries to balance the bitter flavours from the raw cacao It’s rather healthy too with all the good fats from the coconut cream, and only a small amount of rice malt syrup to sweeten it a tad. If you like your chocolate moussé bitter you could easily leave the rice malt syrup out leaving it completely sugar-free.
Either way, I hope you enjoy it :)
This recipe serves 6 people.
Ingredients:
- 2 cans of full-fat coconut cream, chilled overnight in the fridge
- 4 tbsp raw cacao
- 2 tbsp rice malt syrup
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 celtic sea salt
- Cranberries, raw chocolate & whipped coconut cream for serving
Directions:
- Take the two cans of coconut cream from the fridge and separate cream and liquid in this recipe, so you can reserve that for a smoothie later on.
- Add the coconut cream to a bowl and find your electric mixer.
- Whip the coconut cream for about 5 minutes, or until you have little peaks in the cream.
- Add the rice malt syrup and whip for another 1 minute.
- Sift the raw cacao into the coconut whipped cream, add the cinnamon, nutmeg and salt and fold easily with a large spoon.
- Set aside in the fridge for a few hours or until set.
- To make raw chocolate swirls for decorating the mousse; to a saucepan over medium heat, add 1/2 cup coconut oil, 1 tbsp raw cacao, 1/2 tsp vanilla bean paste. Mix well together. Take a piece of parchment paper and pour the raw chocolate onto this. Set aside in fridge for a few hours.
- Before serving, leave the moussé out for about 15 minutes.
- Decorate with cranberries, more whipped coconut cream and the raw chocolate you’ve prepared earlier.
ENJOY!
