Wednesday, May 1, 2013
Remember when you were little and you ate yogo like it was real yoghurt? That gloppy, runny, chocolaty stuff? Sometimes you would get the big serve with the choc chips or M&Ms to stir in?Or sometimes you would just drink it out of the little container, push it right up against your face so you can lick every last remnant from the bottom, resulting in a chocolaty ring around your mouth and nose? Remember that? And do you remember last week when your boyfriend was super sick with a weird strain of man flu/food poisoning and the only thing that made him feel better was a fridge full of yogo? Ok, so that was just me then?
I promise you, this yogo ranting is leading somewhere. I call this a paleo mousse because that's what the original recipe was published as over on PaleOMG. I nearly crapped myself when I saw this post, mostly because I had just made a fresh batch of almond butter AND I had all the other ingredients in the house to make the damn mousse. Which pretty much never happens. There is always one damn thing missing. I've tweaked the recipe slightly, and depending on how you like the consistency, you can either whack it in the freezer for a mousse or just chill it in the fridge for a yogo. See, I told you the yogo rant was leading somewhere.
1/4 Cup almond butter
400ml ice cold coconut milk (full fat)
1/4 Cup Raw cacao powder
2 Tbs raw organic honey
Pinch of cinnamon
Pop your coconut milk in the freezer for an hour or two until it's ice cold. Place all ingredients in your food processor and blend until well combined. Pour into four small dishes (I used tea cups) and refrigerate for 4-5 hours, or until it firms up to your desired consistency. If you want firm mousse, transfer from the fridge to the freezer for 1 hour before serving.
Serves 4, 276 cal per serve.