Chocolate Mousse with Gooey Salted Caramel

This is a jar of extreme deliciousness that you may wish to hide in a cupboard with, away from demanding children!

I LOVE the marriage of dark chocolate with the salty sweet richness of my caramel. The best thing about it is you don't get that sick feeling of had too much of a good thing after eating it - well, so far I haven't!!

Chocolate Mousse

2 Cups Cashews- Soaked

(or reduce by one cup and add flesh of 2 young Thai coconuts)

2/3 Cup Almond Milk (or coconut water if you're using the flesh above)

2/3 Cup Coconut Nectar

1/2 teaspoon Vanilla Extract

1/4 teaspoon Salt

1/4 Cup Raw Cacao Powder

1/2 Cup Raw, Dark Chcolate- Melted on a low heat

1/4 Cup Melted Coconut Oil


Blend all the above in a high speed blender until really smooth, set aside in a bowl


3 Tablespoons Tahini

1 Tablespoon Almond Butter

1 Cup Cashews- Soaked

1/2 teaspoon Vanilla powder (or extract)

2 teaspoons salt

2-3 Dates

1/2 Cup Coconut Nectar

1 Tablespoon Maca Powder (optional)

2 Tablespoons Lucuma Powder (optional)


Blend all the above in a high speed blender- you need a good blender to get rid of any lumps!)


I like to serve this in individual jars. Do a layer of Mousse followed by a smaller layer (just a tablespoon or two) of caramel and repeat, ending with a dollop of caramel. Add a chocolate chunk and you're done!

These will last in the fridge for several days- if you hide them or label them 'experiment'.

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