Mint Cacao Mousse with Ginger Snaps NutritionByRosie Mansfield20 December 2018Cooking time 30 mins + fridge timeServes 4IngredientsFor the mousse1 ½ cup coconut milk½ cup maple syrup½ cup cacao powder¼ cup chia seeds1 tsp peppermint extract¼ cup cacao nibs, to garnish 1 bunch fresh mint, to garnishFor the snaps½ cup coconut flour½ cup unsalted butter¼ cup coconut sugar1 egg½ tsp vanilla paste1 pinch Himalayan pink salt1 tsp ground ginger1 pinch ground nutmeg1 pinch ground cloves1 pinch ground cinnamonInstructionsPreheat oven to 180 C.Blend or whisk together all mousse ingredients.Pour mixture evenly into ramekins and set in the fridge overnight.Meanwhile, to make the snaps add all ingredients into a blender and pulse until all combined and slightly stiff. Grab a tablespoon of mixture for each snap, roll into a ball and press with a fork.Bake for 20-25 minutes or until golden.Sprinkle mousse with cacao nibs and fresh mint, then stick a snap on top.Rosie MansfieldPlease note: Rosie's blog is general advice only. For further information on this topic please consult your healthcare professional.Category:Nutrition« Back
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