Prep time: 5 mins Freezer time: 2 hrs Total time: 2 hrs 5 mins
Course: Dessert, Treat Cuisine: International
Servings: 6 Calories: 207 kcal
INGREDIENTS:
For the crackle base
25 g puffed quinoa or rice puffs can be used
50 g cooking chocolate for melting
50 g brown rice malt syrup
1 tbs cacao
For the mousse topping
50 g cream cheese
60-70 ml canned coconut milk cream.
40-45 ml maple syrup
40 g Chocolate Protein Powder (sugarfree) 28 By Sam Wood
1 tsp vanilla
1 tbs cacao
INSTRUCTIONS:
For the crackle base
Melt the chocolate
Add in remaining ingredients
Press in 6 silicone muffin moulds flattening with a spatula.
Refrigerate while you make the mousse layer.
For the mousse
Soften cream cheese for 15 seconds in the microwave
Add in remaining ingredients
Whisk until mousse like consistency.
Spoon equally on onto crackle base.
Refrigerate to set for a few hours in the freezer for best results, then pop them out to decorate with nuts & chocolate if desired
You can defrost to eat straight away, or refrigerate until you're ready so it maintains it's mousse-like consistency.

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