I know that some of my raw chocolate recipes can be overwhelming and difficult. Using a double broiler to melt cacao butter is not everyone's favorite pastime (definitely is one of my top 10 ;-)). So this recipe is for those of you, who still want healthier chocolate alternatives, but also don't have time or patience to watch the cacao butter melt. This recipe is super simple, so easy to make, and a huge hit with your loved ones for Valentine's Day ... or really any other day of the year.
The secret is using canned coconut milk. Yup, you've read that right. You can absolutely use your homemade coconut milk as well, but in order to keep this super simple, canned coconut milk will work like a charm. You can not use coconut milk from a carton, and it needs to be full fat. Make sure it says somewhere on the can, that it's normal for the milk to separate when refrigerated. Because that separation is pure gold! You will want to scoop out the hardened coconut cream on top, whisk it with maple syrup and cacao powder into creamy, moussey goodness. Here we go!
Preparation time: 15 minutes + chill time for 30 minutes or more
Makes 6 servings:
For the crust:
1/4 cup hazelnuts (or any other nut of your choice)
1/2 Tbsp raw cacao powder
1/2 tsp vanilla extract
1-2 tsp water
For the mousse:
1 can full fat coconut milk (refrigerated for at least 2 hours)
1 1/2 Tbsp raw cacao powder
1 Tbsp maple syrup
pinch of sea salt
6 silicone muffin cups
Place all the crust ingredients in the food processor except for the water. Add 1 tsp water first. Process on high for 5- 10 seconds until crumbly and still a little chunky. If the dough doesn't stick between your fingers, stir in another tsp of water.
Place 1 Tbsp at a time in the bottom of the silicone muffin cup. Press down the mixture with the back of the spoon.
Next, take off the coconut cream from the top of the coconut milk. This should be at least 3/4 cups worth of coconut cream, if not more. Whisk this with all the other ingredients until you have a creamy mousse.
Fill 3 Tbsp of mousse in each muffin cup. Place in fridge for 30 minutes to harden slightly, then serve. You can leave it in the fridge for up to 6 days!
Serve by using a spoon to help scoop out the mini cake from the silicone cup. You can add fresh berries, cacao nibs or shavings of dark chocolate.