Ingredients
Crust
100g dessicated coconut
60g rolled oats
30g raw cacao powder
Dash of salt
1 tsp vanilla extract
85g maple syrup
140g pitted dates
Mousse
40g vegan dark chocolate
190g coconut milk, full fat
80g coconut oil
20g protein powder of your choice
20g raw cacao powder
70g maple syrup
1 tsp vanilla extract
75g pomegranate arills (seeds)
Method
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Place coconut, oats, cacao powder, salt into your food processor and pulse briefly until the oats are roughly shredded. Add in the vanilla extract and maple syrup, process briefly.
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Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
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Press crust into the bottom and sides of a bread or cake tin and leave in the freezer to firm, while you prepare the mousse. The crust should be fairly thick.
Mousse
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Bring the coconut milk and coconut oil to a boil in a small pot. As soon as it boils, turn heat to low and whisk in the chocolate.
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Turn off heat and whisk in the protein powder, cacao powder, syrup, stevia and vanilla then let cool for 10 minutes.
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Once cool, stir in the pomegranate and then pour the chocolate mousse filling evenly over the firm crust.
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Top with pomegranate and rose petals and chill in the refrigerator for 2-3 hours until the mousse is firm.
Recipe supplied by Amy Lee Active, for more recipes click here.
