CHOC MOUSSE JAM CUPS
Bursting with delicious gooey chocolate and jam goodness; this recipe is best made with our Tropeaka Raspberry Chia Jam recipe!
Ingredients
BASE
1 cup almond meal
1 tbsp coconut oil, melted
1 tbsp maple syrup, melted
1/8 tsp salt
MOUSSE
1/2 cup soaked cashews
1 tbsp coconut oil, melted
1 tbsp coconut yogurt
2 tbsp maple syrup
1.5 tbsp Tropeaka Cacao Powder
1/2 tsp vanilla extract
Pinch of salt
Coconut water/coconut milk/liquid as needed
Use our Raspberry Chia Jam recipe with Tropeaka Immunity Powder
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Method
1 Add all base ingredients into a bowl and work the coconut oil & maple syrup into the almond meal until you're left with a wet sand consistency. Press into small cupcake moulds and place into the freezer.
2 Add mousse ingredients into a blender and blend until smooth and creamy. Add a little liquid as you go for the mixture to properly blend. Spoon into the moulds and place back into the freezer for 30 minutes.
3 Spoon on raspberry chia jam, top with strawberries & cacao nibs and serve. (These will set/sit nicely in the fridge and at room temperature, the initial freezing is just to ensure each layer can set so the remaining ones will go on nicely + so that the moulds pop out easily).
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