Coco-loco
Chocolate-Coconut mousse
I call this coco-loco as it’s crazy chocolatey good!
It’s gluten free, dairy free, soya free but oh so full of joy
This recipe has been described as tasting like a bounty or mounds for those in the USA
It’s a recipe from Sue Quinn’s book sugar free and only has natural sugar in it
It takes 5 minutes to make, all in a blender and a few hours to set if you prefer it solid
Ingredients
- 200g pitted fresh dates
- 400ml coconut cream
- 50g raw cocoa
- 1 tsp. organic vanilla extract
- 3 tbsp. melted coconut oil
- 60g raspberries
(Optional extras: You can use more coconut flakes for the topping instead of raspberries or strawberries for a classic valentine dish)
Method
- Blitz the dates to a paste in a food processor
- Add everything else, except the extra raspberries and blitz until smooth
- Pour into 6 ramekins and chill for a few hours to set
- Serve topped with raspberries and a mint leaf
- Its better than….chocolate 😉
