Chocolate Mousse with Peppermint Halva Whip

Ingredients

Chocolate Mousse

• 1 can unsweetened coconut cream, refrigerated overnight
• 1 large ripe avocado, pitted and peeled
• 2 tablespoons maple syrup
• ⅓ cup cacao powder, unsweetened

Peppermint Halva Whip

• 1 can coconut cream, refrigerated overnight
• 5 tablespoons tahini
• 1 tablespoon maple syrup
• 2 teaspoons peppermint extract

Serving suggestions

• Cacao nibs

Method

Step 1

In a high-speed blender, add all of the chocolate mousse ingredients. Blend on high until smooth, but avoid overmixing.

Step 2

Divide into ramekins and chill in the refrigerator while preparing the rest.

Step 3

To make the whipped cream, use only the solid parts from the chilled coconut cream and whip with an immersion blender or hand mixer for about 30 seconds until light and fluffy.

Step 4

In a separate bowl, whisk together the tahini paste, maple syrup, and peppermint extract until smooth.

Step 5

Gently fold the tahini mixture into the whipped cream until evenly incorporated.

Step 6

Top each ramekin with peppermint whipped cream and sprinkle with cacao nibs.

Nutritional Information

Nutritional analysis per serving: Calories: 428, Total Fat: 38g, Saturated Fat: 29g, Sodium: 17mg, Carbohydrates: 23g, Fiber: 5g, Sugars: 6g, Protein: 4g, Net Carbs: 19g