INGREDIENTS:
INSTRUCTIONS:
- 170 grams Tony's Chocolonely dark chocolate, melted
- 1/2 cup Fix and Fogg almond butter
- 2 cups coconut yoghurt
- 1 tsp coconut oil
- 4 tbsp Noble Tahitian Vanilla Bean & Egyptian Chamomile Blossom maple syrup
- Coconut
- Seasonal Berries (We use blueberries)
INSTRUCTIONS:
- In a heatproof bowl, combine dark chocolate and coconut oil. Microwave at 30 seconds intervals, whisking in between, until completely melted. Allow to cool slightly.
- In a separate bowl, whisk coconut yogurt and Fix and Fogg until smooth.
- Fold the melted chocolate into the yogurt-nut butter mixture using a spatula. Stir in Noble maple syrup.
- Spoon the chocolate mousse into 2 serving cups.
- Assemble your Chocolate Mousse:
- Spoon the chocolate mousse into 2 serving cups.
- Top with coconut and berries
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