Dulce De Leche Mousse Covered in Dark Orange Chocolate & Dusted with Mesquite, Maqui Berry & Gubinge Powder | Raw
You won't believe what your tastebuds are telling you!
This recipe brings back so many memories of when I lived in Buenos Aires, Argentina. It was there that I met my ex - wife Gabrielle when I was 22. I remember trying Dulce de Leche for the first time in the bakery next door to my apartment. In truth, it certainly wasn't love at first sight! It took me a while to get used to how sweet it was, something you have to get used to very quickly in Argentina as they literally put it in everything! However, after we got acquainted, I slowly realised that this was a relationship that was going to go the distance. Complimented by Dark Orange Chocolate, this mousse is my favourite way to enjoy Dulce de Leche. Great desert, great memories, great times.
What is your most memorable romantic moment? Share it with us with an image of this recipe and we will send you some Coconut Oil, Loving Earth Dark Chocolate and Mesquite Powder to stock up your Loving Earth Pantry.
Serves abotu 6 portions
You Need
For the Dulce de Leche mousse
- 1/2 cup cashews, soaked 2 - 4 hours
- 1/2 cup coconut cashew cream
- 1 cup young Thai coconut meat
- 1/2 cup dark agave nectar
- 1/4 cup Coconut Oil, melted
- 2 vanilla beans, scraped
- 1 tbsp lemon juice
For the topping
- 4 cups Loving Earth Dark Orange Chocolate block, melted
- 1 tbsp mesquite powder
- 1 tbsp maqui berry powder
- 1 tbsp gubinge powder
Method
1. Mix the cashews, coconut meat, and dark agave nectar in a blender until smooth.
2. Add all other ingredients and blend. Pour into square molds and freeze for three hours.
3. Dip the Dulce de Leche mousse into the melted dark orange chocolate and dust them with the three super food powders.
