A delicious, dairy-free dessert recipe for Espresso Mousse
3 Tbsp chia seeds
1 x 400 ml can coconut milk
2 Tbsp coconut oil
2 Tbsp raw cacao powder
3 Tbsp maple syrup (or honey)
½ tsp instant espresso powder (optional), dissolved in 1 tsp warm water
1 tsp vanilla extract
2 Tbsp toasted slivered almonds
Fresh raspberries (optional)
Baby mint leaves
Add all of the ingredients to a high powered blender and blitz until well combined, then divide between four pretty glasses or cups. (If you don’t have a blender, grind the chia seeds in a pestle and mortar, and then combine with all of the remaining ingredients in a mixing bowl, whisk until smooth and then divide between four small serving glasses or pretty cups.)
Leave to set in the fridge for at least 3 hours, or until serving.
Garnish with roasted slivered almonds, raspberries and baby mint leaves.
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Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.