Triple choc mousse slice: GF, DF, RSF & nut-free
- Apr 2
- 1 min read
Think about something ultra mousse scrummy with a hectic crunch base, and then the most succulent chocolate ontop.
This recipe has been tested and perfected, ensuring that each layer delivers the perfect balance of flavors and textures. The crunchy base complements the rich, creamy mousse, topped with a decadent layer of chocolate that will satisfy any chocolate lover's cravings
Triple choc mousse slice
Ingredients
Base
1c coconut flakes
1c desiccated coconut
1/2c coconut flour
1/2c coconut oil
1/4c cacao powder
1-2 tbsp monk fruit sweetener
1 egg (optional, for extra binding)
Middle
1tbsp gelatine bloomed in 80ml water
1c coconut cream
1-3tbsp monk fruit sweetener
1-3tbsp cacao powder
115g avocado flesh
Vanilla
Salt to taste
Top
1/4c coconut oil
2-3tbsp cacao powder
1-2tbsp monk fruit sweetener or 2-6 drops Stevia
Simple Directions
Base
Mix this all, add to a square baking tin, push down super well and bake until golden (180⁰C). Cool completely.
Middle
Melt bloomed gelatine. Add everything to a high speed blender and blend until smooth. Tip this onto your base and place in the fridge.
Top
Blend this or mix this in a small bowl. Pour onto your middle layer.
Refrigerate until set. Cut with a hot knife. Enjoy X
Ps. All organic, use collagen where you want and have fun with it. Hugs and hearts Xx
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