Sprouted Mung Bean Chocolate Mousse
You won’t believe how incredible this healthy chocolate mousse tastes! Rich and decadent, this is a treat you can feel 100% good about and it’s so simple to make. (vegan, gluten free)
INGREDIENTS
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1 cup Aussie Sprouts Crunchy Combo
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1/4 cup cacao or cocoa
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1/2 cup almond milk
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4 Medjool dates, pitted
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2 tbsp maple syrup
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1 tsp vanilla extract Pinch of salt
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To serve:
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1/3 cup coconut yoghurt
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1/3 cup raspberries
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1 tbsp roasted nuts (e.g. hazelnuts, almonds),
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roughly chopped Grated dark chocolate
INSTRUCTIONS
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Place Crunchy Combo Sprouts in a small saucepan over medium heat. Cover with water and simmer for 15 minutes or until soft. Drain.
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Transfer to a food processor; add all other ingredients and process until smooth.
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Divide between four glasses or ramekins and chill for 30 minutes.
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Top with yoghurt, raspberries, hazelnuts and grated chocolate and serve.