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