Chocolate Coconut Mousse With Fresh Figs
This is one of the dreamiest desserts I have had in a while, full of creamy chocolate, coconut and fresh figs. It can be served as a delicious dessert or breakfast, and it's full of wholesome dairy-free, sugar-free and gluten-free goodness. I'v included two recipes for you below including a chocolate and coconut variation. For the picture, I combined the two, but you can just stick to one recipe if you prefer! Hope you like, BB xxx
Coconut Icecream Mousse
2 cans coconut milk, refrigerated
1 cup Grade A maple syrup
The Bondi Baker Method
Step 1- Blend coconut milk and the maple syrup until thoroughly combined. You can whisk it by hand or blend it in a blender. (If your coconut milk isn't chilled, chill the ice cream mixture until thoroughly cold before freezing.)
Step 2- Freeze according to instructions for your ice cream maker, this should take 20-30 minutes.
Chocolate Icecream Mousse
2 cans coconut cream, chilled overnight in the fridge
2/3 cup cacao powder
2 cups pitted Medjool dates
1 teaspoon pure vanilla extract
1/2 cup unsweetened almond milk
Step 1- Place a large mixing bowl in the freezer to chill for 10 minutes.
Step 2- In the meantime, add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
Step 3- Without tipping the cans, scoop out the coconut cream from the cans of coconut cream, reserving the clear liquid for other uses. Place in chilled mixing bowl.
Step 4- Using a mixer, whip until creamy and smooth. Then add cacao powder, vanilla, almond milk and half of the date paste. Whip until fully incorporated.
Step 5- Taste and adjust flavors as needed, adding the date paste to suit your taste. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
Step 6- You can take this out in a couple of hours for a chilled mousse-like ice cream or freeze overnight for a firmer ice cream.
Step 7- Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.