Naked chocolate mousse with hazelnut dust
|1 x 400 g||coconut milk — tinned|
|2 Tbs||coconut oil|
|2 Tbs||cacao powder — raw|
|3 Tbs||syrup — maple, honey, rice malt|
|1/2 tsp||coffee — instant espresso|
|1/2 tsp||cinnamon — ground|
|1/4 cup||hazelnuts — roasted, finely chopped|
Grind the chia seeds roughly in a pestle and mortar.
Add the chia seeds and all of the remaining ingredients to a mixing bowl, whisk until smooth and then divide between four small serving glasses or pretty cups.
Leave to set in the fridge for at least 3 hours, or until serving.
Garnish with roasted hazelnuts and fresh raspberries.
Credit: Wholesome, by Sarah Graham, published by Struik Lifestyle.
Image credits: Curtis Gallon ©Penguin Random House SA (Pty) Ltd 2017
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