Dark Chocolate and Almond Butter Mousse

Serves 4
Time 15 minutes (+refrigeration)


1 x 270ml can coconut cream  

¼ cup brown rice  syrup

2 tbsp almond butter


¼ cup dark chocolate   

2 tbsp coconut oil

¼ cup raw cacao powder
+ Toppers (blueberries, coconut slithers, edible flowers)


In a medium bowl over a hot saucepan mix together coconut oil and dark chocolate until combined. Turn off heat. Next add cacao powder, brown rice syrup, coconut cream and a little water into the mixture. Next, turn on a light heat and melt down almond butter into the mixture until smooth.


Transfer mousse mixture into four small glasses or jars and refrigerate for at least 4 hours. For the best mousse-like consistency refrigerate overnight.


Once set, serve with toppers i.e. blueberries, slithered coconut, edible flowers.


*Dark Chocolate- at least 70% / antioxidants