Coffee Brandy Snaps:

1. Combine all ingredients in a small bowl and chill
2. Drop small spoonful’s onto a lined tray and bake at 165 for about 6 minutes until they darken in colour and stop bubbling
3. Shape as desired into discs, corkscrews or taco shape

Mousse:

1. In a blender puree the cashews, then add the remaining ingredients
2. Spoon into serving glasses and allow to set for several hours
3. Garnish with whipped coconut cream or mascarpone and a coffee snap