Recipes

Cocoa-cereal crunch mousse slice

For the Crust:

• 100g medjool dates (soak in hot water if hard)
• 2 tbsp raw cacao powder
• Pinch sea salt

Blend all ingredients in a food processor until a sticky dough forms. Press into the bottom of a parchment-lined loose bottom tray. The smaller the tray, the thicker the slice!

For the mousse filling:

• 125 ml almond milk
• 225g soaked cashews
• 180g pure maple syrup
• 55g melted coconut oil
• 1 tbsp pure vanilla extract
• 25g cacao powder
• 1/4 tsp Sea Salt

Blend all ingredients in a high powered blender until smooth and creamy. Taste test of course (obligatory) and decide if you want it that little bit sweeter or bitter... *Add more vanilla and maple if you wish it to be sweeter or add more cacao if you prefer it to be bitter*. Pour this delicious chocolatey mixture over your base layer.

For the cereal crunch topping:

• Sprouted brown rice cereal (we use plant protein crunch)!

Sprinkle as much or as little cereal over the top of the mixture and put in the freezer to set.

This should take around 1 hour to firm up in the freezer. Once you've patiently waited, slice into squares and ENJOY! This is delicious with a scoop of vegan Ben and Jerrys Ice Cream. Nom!

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Much love,

Evie X

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Ps. Don't forget if you do decide to make this, tag us in your creations!! Spread the chocolate word.

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