Bickford's Australia

Coffee
mousse

INGREDIENTS

serves 8

300g frozen banana

50g fresh dates (about 3)

400g raw cashews soaked in water for several hours and drained

5g ginger powder

12g cocoa powder

1 tsp vanilla bean paste

200ml coconut milk

Juice ½ lemon

60ml coconut oil melted

120ml Bickford’s Iced Coffee Syrup

Coffee Brandy Snaps

40g icing sugar sifted

40ml Bickford’s Iced Coffee Syrup

20g butter melted

25g plain flour

DIRECTIONS

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
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