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–+ servings

Gingerbread Chocolate Mousse Pots

Rich and decadent gingerbread chocolate mousse pots that only call for 7 ingredients and they also happen to be vegan! The perfect easy festive treat.
5 from 1 vote
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Prep Time 15 minutes
Course Dessert
Servings 6
Calories 280 kcal

Ingredients
 
 

For the base

  • 60g ginger nut biscuits
  • 1 tbsp coconut oil melted

For the chocolate layer

  • 200g 70% dark chocolate
  • 300g full fat coconut milk
  • 2 tsp cinnamon
  • 1.5 tsp ginger
  • 1/4 tsp nutmeg

Instructions
 

  • Add the biscuits to a food processor and pulse until you have a fine crumb mixture. Add the melted coconut oil and pulse again until combined.
  • Divide the base mixture between 6 dessert glasses/pots and refrigerate while you make the mousse layer.
  • Pour the coconut milk into a saucepan and heat over a medium heat until it starts to bubble, then take off the heat.
  • Break the chocolate into a heat-proof dish and pour in the hot coconut milk. Leave to sit for a minute, then whisk until you have a smooth velvety mixture. Add the spices and mix again to combine.
  • Pour into the glasses/pots. Leave to cool slightly before transferring to the fridge to set.
  • Allow to chill in the fridge for 2-3 hours, or until set.

Nutrition

Calories: 280kcalCarbohydrates: 24gProtein: 3gFat: 19gSaturated Fat: 12gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 16mgPotassium: 248mgFiber: 4gSugar: 12g
Keyword chocolate recipes, christmas dessert, dairy-free dessert, Festive recipes, gingerbread, vegan chocolate, vegan dessert, vegan recipes
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