RECIPE BY: The Olive & Mango
For 4 servings
For the mousse
- 2 (400ml) cans coconut cream (cream only – liquid removed – see more about this in post)
- ½ cup raw cacao powder or cocoa powder
- 4-6 tablespoons pure maple syrup, to taste
- ⅔ cup dairy-free chocolate chips or chopped dark chocolate
- 2 teaspoon vanilla extract (optional)
- A pinch of salt
- ¼ tsp of espresso power (optional)
For the double chocolate cookie base
- 1 cup crumbs from approx. 6 Double Chocolate GoGo Quinoa cookies
- 1-2 tablespoons coconut oil, melted and slightly cooled
- Pinch of salt
For the cream
- 1 (14-ounce/400mL) can full-fat coconut milk, chilled overnight (see post about this)
- 1 to 2 tablespoons sweetener (maple syrup or powdered sugar)
- ½ teaspoon pure vanilla extract (optional)
- Pulse the cookies in a food processor until they resemble crumbs or crush them in a ziplock bag by rolling a rolling pin over them a few time until they are small crumbs.
- Transfer to a bowl and add coconut oil and salt and mix to combine.
- Divide the crumb mixture evenly among 4 clear jars or cups and use a spoon or I used a drink muddler to press and pack the crumbs down to form an even layer and then set them aside while you make the filling.
- Melt the chocolate chips over a double boiler or in the microwave at 15-second intervals.
- In a large mixing bowl add the coconut cream, cacao powder, maple syrup, salt, melted dark chocolate, and vanilla extract, and espresso power if you are using and mix with a whisk attachment on high approx 3-4 minutes or until mixture is light and very fluffy using a hand mixer or standing mixer
- Pour or pipe the mixture into the 4 serving cups or jars.
- Refrigerate for at least 1 hour to set.
- While the mousse is setting, prepare the coconut cream layer. (Recipe below)
- Once set, pipe the coconut cream on top of the mousse layer and sprinkle some of the cookies on top.
For the cream
- Chill the can of coconut milk in the fridge for at least 24 hours. I like to keep a few cans in the fridge at all times so I don’t have to wait.
- About 1 hour before making the coconut whip, chill a mixing bowl in the freezer.
- After chilling the can, open the can and scoop the solid white coconut cream into a mixing bowl. Discard the coconut water or save it for another use (such as coconut water ice cubes or a smoothie).
- Using an electric hand mixer or a stand mixer with the whisk attachment, beat the cream until fluffy and smooth. Add in sweetener to taste and vanilla.