Silky, smooth coffee tones and SO easy, you will love this mousse, you really will. A divine combination of antioxidant-packed raw cacao, creamy coconut and coffee.

Ingredients

• 900ml of chilled coconut cream, divided into two bowls (you could use the very thick part of a chilled tin of good quality coconut milk)

• 2 tablespoons of Elements for Life coconut blossom sugar

• 2 heaped tablespoons of Elements for Life raw cacao powder

• 2 tablespoons of instant coffee powder (or a few drops of coffee essence)

• 2 tablespoons of Elements for Life raw cacao nibs

• 1 tablespoon of grated Elements for Life ceremonial cacao paste

Method

1. In your first bowl, add in 1 tablespoon of the coconut sugar and your raw cacao powder to half of your coconut cream and whisk until smooth, well combined and thick, this will take about 10 minutes by hand or 5 minutes with an electric whisk. Set aside.
2. In a second bowl, add in the other tablespoon of coconut sugar to the other half of the coconut cream along with the instant coffee powder and mix well.
3. In your serving glasses layer up your cacao coconut cream and alternate with your coffee coconut cream mix, and thread in your raw cacao nibs as you build your mousse structure. Pop in the fridge for a minimum of an hour to firm up before serving.
4. Before serving, grate some raw cacao paste over your mousse with an extra sprinkling of raw cacao nibs. Best enjoyed straight out of the fridge.

Enjoy enjoy xx

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About The Author

Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten-free and dairy-free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

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