This accidental dessert was the result of a failed attempt at this tempting paleo treat:
After clumsily pouring in too much coconut cream in an “I-don’t-need-no-goddamn-recipe!” moment, I stood hands on hips, contemplating aborting the whole mission… But, remembering that…
… I committed whole heartedly to the idea of a mousse-like dessert and poured a little extra coconut cream in for good measure.
Not an un-delicious accident! I served this with fresh figs (which I’d serve with just about anything!) but any tart fruit or vanilla ice cream would be a treat.
Not a processed ingredient in sight, a little generous on the (healthy) fat content and quite indulgent – a little will satisfy!
What you need:
- 1/2 cup cacao butter or coconut oil
- 1/2 cup raw cacao
- 1/3 cup raw honey (or agave to veganise)
- Pinch cinnamon
- Teaspoon vanilla extract
- 1 cup coconut milk
- 1 shot espresso
- Pinch Himalayan salt
- Fresh figs to serve
What you do:
Melt coconut oil or butter with cacao, vanilla, cinnamon salt and honey in a saucepan over low heat. Stir in coconut cream and espresso. Blend in food processor or blender for 1 minute then transfer to tray and refrigerate.
I served this with fig, almond meal, *chocolate sauce and 80% dark chocolate for extra deliciousness.
* Chocolate Sauce: melt 1/2 cup cacao butter with 1/2 cup raw cacao and 1/3 cup honey, coconut sugar or rice malt vinegar