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:
- Combine all ingredients in a small bowl and chill
- Drop small spoonful’s onto a lined tray and bake at 165 for about 6 minutes until they darken in colour and stop bubbling
- Shape as desired into discs, corkscrews or taco shape
Mousse:
- In a blender puree the cashews, then add the remaining ingredients
- Spoon into serving glasses and allow to set for several hours
- Garnish with whipped coconut cream or mascarpone and a coffee snap
