This one is an easy sell to the chocoholic in all of us -- a rich, mousse-like custard with some nutritional value even, thanks to the nut butter. You'll be skipping back to the kitchen for round two!
You will need
- 120 g nut butter (cashew, hazelnut, almond, or peanut)
- 400 g coconut cream (refrigerated)
- 240 g maple syrup (or sweetener of choice)
- 30 g cacao powder
- 70 g coconut oil, melted
- Pinch of salt
- Pinch of vanilla
- Berries, to garnish
- Shaved dairy-free chocolate, to garnish
10 mins to prep
30 mins to set
Place all ingredients into a high-speed blender and blend until super smooth.
Pour into 4 serving dishes, or an airtight container and set in fridge for at least 30 minutes.
When ready to serve pull out of fridge and allow to sit at room temperature for 10 minutes before serving, just to take the initial chill off.
Place some fresh berries on top of serving glasses and garnish with some shaved chocolate.