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.
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
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