Salted Caramel Chocolate Mousse Cups
Healthy chocolate mousse. Now this is something I’ve been working on for a while because it’s my husbands favourite dessert and I think I’ve nailed it. The mousse is really rich so I’ve paired it was a super sweet base to eat as an on the go treat instead of eating from the bowl.
1 cup pitted dates
1 cup dedicated coconut
1/2 cup of date water
1/2 tsp salt
2 tbs aquafaba (chickpea liquid)
1 can chickpeas rinsed and drained (keep liquid)
2 tbs date syrup
2 tbs cacao powder
Raw integrity chocolate to melt over the top.
Soak the dates in hot water (keep the water)
Blend all based ingredients in a food processor and add the date water a table spoon at a time until it forms a dough.
Press into a slightly oiled muffin tin and place in the fridge.
Add all the top Layer ingredients into a food processor. Add more of the chickpea liquid if a mouse is not forming.
Spoon on to the bases layer and place into freezer for 2-4hrs.
Remove from freezer and take out of tin. Run hot water over the bottom of tin to soften to help removal from tin.
Melt 8 squares of chocolate and drizzle of the top.
Store in the fridge for 1-2 weeks in an airtight container.
Makes 8 large or 16 mini cups.