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Prep time: 5 mins Freezer time: 2 hrs Total time: 2 hrs 5 mins

Course: Dessert, Treat Cuisine: International

Servings: 6 Calories: 207 kcal


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


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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