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Caramel Mousse with a Raw Chocolate Ganache
From the book
Naturally Sassy: My recipes for an energised, healthy and happy you
100 delicious and easy-to-make recipes
A simple and fun approach to plant-based cooking
Classic dishes with a nourishing vegan twist
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Introduction from Saskia Gregson-Williams
Despite being made from completely natural ingredients, this is one of the most indulgent desserts I have ever tasted. The base consists of a fudge brownie, with a hint of sweet pecan and a subtle caramel overtone from the Medjool dates. The middle is like a caramel mousse with hints of cinnamon and coconut. To top it all is a layer of raw chocolate ganache – sheer heaven!
Ingredients
Essential kit
You will need a food processor.
Method
Make the base by adding the pecans and cacao (or cocoa) powder to a food processor and process into a fine flour, then add the dates and blend again until it becomes a sticky dough. Divide the dough in two and press into the bottom of a glass or jar.
Make the caramel layer by adding all ingredients to a blender and blending until smooth. Pour on top of the base in each glass or jar.
To make the chocolate chocolate ganache, mix all the ingredients until smooth, then pour the chocolate on top of the caramel layer and place in the fridge to chill until you are ready to serve.
Reviews
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