Serves: 10
Ingredients
Crust
- 1½ cup Dessicated Coconut (100g)
- ½ cup Rolled Oats (40g)
- ⅓ cup Raw Cacao Powder (30g)
- Dash Salt
- 1 tsp Vanilla Extract
- 1/4 cup Maple Syrup (85g)
- 1 cup Pitted Dates, chopped (140g) (I use Deglet which is less sweet than Medjool, adjust sweetness to taste accordingly)
Mousse
- 1/4 cup Vegan Dark Chocolate, chopped (40g)
- ¾ cup Coconut Milk, full fat (190g)
- ½ cup Coconut Oil (80g)
- 1/4 cup Protein Powder of choice (I use PranaON Vanilla) (20g)
- 1/4 cup Raw Cacao Powder (20g)
- 3 heaped tbsp Granulated Sweetener (Natvia Icing Mix)(30g) or 4x serving of Pure Stevia Extract
- ⅓ cup Maple Syrup (70g)
- 1 tsp Vanilla Extract
- 1 punnet of Pomegranate arils (75g)
Method
- Put coconut, oats, cacao powder, salt into your food processor and pulse briefly until the oats are roughly shredded. Add in the vanilla extract and maple syrup, process briefly.
- Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
- Press crust into the bottom and sides of a bread or cake tin and leave in the freezer to firm, while you prepare the mousse. The crust should be fairly thick.
- Filling: Bring the coconut milk and coconut oil to a boil in a small pot.
- As soon as it boils, turn heat to low and whisk in the chocolate.
- Turn off heat and whisk in the protein powder, cacao powder, syrup, stevia and vanilla then let cool for 10 minutes.
- Once cool, stir in the pomegranate and then pour the chocolate mousse filling evenly over the firm crust.
- Top with pomegranate and rose petals and chill in the refrigerator for 2-3 hours until the mousse is firm.
- Put coconut, oats, cacao powder, salt into your food processor and pulse briefly until the oats are roughly shredded. Add in the vanilla extract and maple syrup, process briefly.
- Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
- Press crust into the bottom and sides of a bread or cake tin and leave in the freezer to firm, while you prepare the mousse. The crust should be fairly thick.
- Filling: Bring the coconut milk and coconut oil to a boil in a small pot.
- As soon as it boils, turn heat to low and whisk in the chocolate.
- Turn off heat and whisk in the protein powder, cacao powder, syrup, stevia and vanilla then let cool for 10 minutes.
- Once cool, stir in the pomegranate and then pour the chocolate mousse filling evenly over the firm crust.
- Top with pomegranate and rose petals and chill in the refrigerator for 2-3 hours until the mousse is firm.
Tip
No pomegranate? Try using other antioxidant-rich berries such as blueberries and raspberries!
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