Paleo Mousse

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.

Paleo Mousse

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.

Paleo Sweet Potato Brownies

I have chicken neck. Let me rephrase that. I have big ass swollen glands that make me look like I have a chicken neck. I don't feel sick, but it hurts my face. Woe is me right now. Thankfully, I had 1 more sweet potato brownie waiting for me in the fridge when I got home tonight and now I feel heeeeeeeaps better. If you can, resist the urge to eat these straight out of the oven (fat chance). Instead, pop them in the fridge over night. These bad boys mature real well with age. I discovered this fact by accident. Accidents rule!

Paleo sweet potato brownies (adapted from PaleOMG)

1 1/2 sweet potato (about 1.5 cups mashed)
3 eggs
1 Tbs melted coconut oil
4 Tbs raw organic honey
3 Tbs coconut flour
2 Tbs tapioca flour
2 1/2 Tbs raw cacao powder
Pinch of gluten free baking powder
Pinch of cinnamon
Dash of vanilla extract
Optional extra - tsp of melted nutella or melted dark chocolate.

Pre heat your oven to 180 degrees celcius. Grease one large loaf tin (or I use two small loaf tins) with olive oil. Personally, I prefer not to grease as it adds extra, unwanted fat. Instead, invest in some silicon bakeware. Seriously, you'll never look back!

Depending on how lazy you are, peel and dice your sweet potato then boil until tender, then mash. For the lazy among us, put your taters in a microwave proof bowl, cover with water and zap for 6 minutes. Drain and whack in your food processor. BLLLLLIIIIIIITZZZ! 

Start with your wet ingredients - eggs, oil, honey, vanilla. Whisk to combine with your mash, or BLLLLLLLITTTTZZ in your food processor for 1 minute. 

Then the dry ingredients - flours, cacao, baking powder, cinnamon. Stir to combine or BLLLLLLITTTZZZ! 

Poor mixture into prepared tins, and if you have opted for the additional extras drizzle over the top of your brownie mix. Bake for around 30 mins or until a skewer inserted into the mix comes out clear. 

Makes 12 brownies. Or 4. Depending on how many you eat before your significant other comes home.