CHOCOLATE MOUSSE CUPS
These scrumptious little choccy cups were another experiment as I had left over soaked cashews from the berry and white chocolate cheesecake I made a few days back now. I basically just threw in things with out accurately measuring so be wary of that when you’re re creating them as my measurements may be a little off but trust your instinct to find the right consistenciesand taste as you go.
They are SO yummy with some coconut yogurt and are the perfect sweet treat after dinner. Enjoy!
1 ½ cups goji berries
½ cup of almonds
½ cup of hazelnuts
1 tbsp of coconut butter
Blend all ingredients together. I used extremely moist goji berries so aim to get them if you can and if the mixture doesn’t seem to be sticking together well enough add in a few medjool dates or some extra gojis. Place into a cup cake tin and cover the bottoms evenly and flatten them out.
1 ½ cup of soaked raw cashews
¾ cup of coconut cream (or coconut milk)
¼ cup of desiccated coconut
3 heaped tsp of raw cocoa powder
1 tbsp of creamed coconut
½ a cup of a sweetner (maple syrup, honey, agave, coconut necter)
Blend all ingredients together until a smooth, fluffy consistency is formed. Pour into the pre prepared cup cake tin bases smooth out the top. Put into the freezer for 2-3 hours to set, then keep in the fridge covered for 2-4 days.