I was experimenting with a refined sugar and dairy free mango mousse when my 8 year old daughter came running into the kitchen. For some reason, she does not like mangos and felt it was unfair for mommy to make a yummy mango dessert for daddy and not something special for her. So I whipped together this decadent chocolate dessert for my sweet angel. A crunchy chocolate base topped with a smooth creamy chocolate spread and some beautiful berries to add some tartness to the sweet creamy chocolate heaven. A dairy and refined sugar free chocolate delight.
Double chocolate delight - gluten, wheat, dairy and refined sugar free
February 12, 2018
: 1
: Easy
A crunchy chocolate base topped with a smooth chocolate spread and some berries for luck.
Ingredients
- For the base:
- 1 tbsp desiccated coconut
- 1 tbsp almond flour
- ¼ cup raw cashew nuts
- 1 tsp cocoa
- 2 tsp melted coconut oil
- 1 tsp maple syrup
- For the topping:
- 2 tbsp nut butter
- ¼ tsp vanilla extract
- 1 tsp cocoa
- 1 tsp maple syrup
- a few drops of water
Directions
- Step 1 For the base finely grind the raw cashew nuts.
- Step 2 Combine the nuts, desiccated coconut and almond flour in a small mixing bowl.
- Step 3 Add the cocoa, melted coconut oil and maple syrup and mix well.
- Step 4 Cover the bottom of a cylinder food stacker or a empty cylinder shaped food tin (top and bottom removed) with cling film and place on a work surface.
- Step 5 Press the base mixture into the cling film wrapped bottom of the cylinder.
- Step 6 Let the base chill in the fridge while you are making the topping.
- Step 7 For the topping, mix all the ingredients and add a few drops of water. Whisk together and add a few more drops of water until you get a spread like consistency.
- Step 8 Remove the base from the fridge and top with a nice thick layer of chocolate spread.
- Step 9 Chill in the fridge for at least an hour or until you are ready to serve.
- Step 10 Decorate with a few chopped berries and coconut shavings and enjoy.
