Cacaoccino Mousse

Recipe provided by Shazzie

Serves four. Keeps for three days when refrigerated in a sealed container.  

Base
60g or ½ cup coconut oil
30g or ¼ cup cacao powder
50g or ½ cup agave nectar
20g or ¼ cup baobab powder
4 teaspoons chia seeds
1 teaspoon lecithin granules
Juice of 1 orange
1 teaspoon vanilla extract
20ml or 4 teaspoons water

Cream
60g or ½ heaped cup cashew nuts
20g shelled hemp seeds
80g or almost 1 cup agave nectar
60ml or ¼ cup water

Put a small thick-based pan on the lowest heat on your hob. Add the coconut butter and very gently stir continuously. As soon as you can feel some warmth in it with your finger, remove from the heat. Leave to melt on its own from this point, gently stirring occasionally.

While the butter is melting, put the other base ingredients in your VitaMix or other high speed blender.

Once the butter has melted, gradually pour it into the blender jug. Blend the mixture, which will get quite thick, until smooth. Using your tamper helps keep the mixture even while blending.

Spoon the mixture out and into your serving glasses. Leave about a third of the glass free for the cream.

To make the cream, add all the cream ingredients to your VitaMix or high-speed blender and blend until smooth. For this recipe you don’t have to soak the cashew nuts in water first, but you can if you want. Once the cream is smooth, pour out into the glasses until they are full.

You can dust on some cacao powder for garnish before serving.