Gluten, Dairy & Egg Free Chocolate and Peanut Butter Mousse

Hello everyone

I’m loving this hot weather – I had a family BBQ this weekend and for once it didn’t rain!  It was perfect – lots of gluten and dairy free treats, I’ll share the recipe for the sausage rolls and key lime pie I made.

This is a great dessert during this warm spell.  The mousse is really easy to make with only a few ingredients – coconut milk, peanut butter and dairy free dark chocolate. To make these desserts a little fancier I’ve topped mine with some whipped coconut cream and some dark chocolate curls.

The mousse is really rich so you only need a small amount – I’ve made mine in little espresso cups.

Enjoy!

Fx

Gluten, Dairy & Egg Free Chocolate and Peanut Butter Mousse

Gluten, Dairy and Egg Free Mint Chocolate Mousse

Hello

I often find it easier (and quicker) to bake a cake rather than make a gluten and dairy free dessert.  I always tend to make dessert recipes that involve making pastry, baking things, time to set etc.  I’m working on a few quicker dessert recipes that you can put together quickly.

This recipe is based around adding flavours to whipped coconut cream to make a mousse like consistency.  I’ve gone with adding in chocolate and mint – a traditional combination.  I think I’m also try out some fruit flavoured mousses as I’ve only made chocolate and peanut butter mousse so far that is gluten and dairy free.

The other easy desserts I’m working on include some layered sundae/parfait cups and a few more mug cakes.  Hopefully you will see them appearing on the website soon.

I have my parents visiting tomorrow for lunch so going to try and find time to try out my new muffin recipe – spiced pineapple.  Think a lovely sponge with ginger, cinnamon and crushed pineapple – fingers crossed it works out well.

Enjoy!

Fx

Gluten, Dairy and Egg Free Mint Chocolate Mousse

 

Gluten, Dairy and Egg Free Mint Chocolate Mousse

Serves 3-4

Ingredients

  • 400ml tin of coconut milk, chilled
  • 2 teaspoons peppermint extract
  • 1 tablespoon cocoa powder
  • 2 tablespoons maple syrup or honey

Method

  1. Open the chilled coconut milk can and drain away the clear liquid (I kept it to make a smoothie)
  2. Place the white coconut cream into a bowl and whisk until creamy and fluffy
  3. Whisk in the peppermint extra, cocoa powder and maple syrup
  4. Serve in either shot glasses, espresso cups or in dairy free dark chocolate cups