CHOCOLATE MOUSSE CUPS
These scrumptious little choccy cups were another experiment as I had left over soaked cashews from the berry and white chocolate cheesecake posted yesterday. I basically just threw in things with out accurately measuring so be wary of that when you're re creating them as my measurements may be a little off but trust your instinct to find the right consistencies J and taste as you go.
They are SO yummy with some coconut yogurt and are the perfect sweet treat after dinner. Enjoy!
1 ½ cups goji berries
½ cup of almonds
½ cup of hazelnuts
1 tbsp of coconut butter
Blend all ingredients together. I used extremely moist goji berries so aim to get them if you can and if the mixture doesn’t seem to be sticking together well enough add in a few medjool dates or some extra gojis. Place into a cup cake tin and cover the bottoms evenly and flatten them out like little flat cookies.
1 ½ cup of soaked raw cashews
¾ cup of coconut cream (or coconut milk)
¼ cup of desiccated coconut
3 heaped tsp of raw cocoa powder
1 tbsp of creamed coconut
½ a cup of a sweetner (maple syrup, honey, agave, coconut necter)
Blend all ingredients together until a smooth, fluffy consistency is formed. Pour into the pre prepared cup cake tin bases smooth out the top. Put into the freezer for 2-3 hours to set, then keep in the fridge covered for 2-4 days. J
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