Bickford's Australia

Coffee Mousse


  • 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


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




  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

Related Products

Iced Coffee Syrup