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

  • 1 cup Aussie Sprouts Crunchy Combo

  • 1/4 cup cacao or cocoa

  • 1/2 cup almond milk

  • 4 Medjool dates, pitted

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract Pinch of salt

  • To serve:

  • 1/3 cup coconut yoghurt

  • 1/3 cup raspberries

  • 1 tbsp roasted nuts (e.g. hazelnuts, almonds),

  • roughly chopped Grated dark chocolate

INSTRUCTIONS

  1. Place Crunchy Combo Sprouts in a small saucepan over medium heat. Cover with water and simmer for 15 minutes or until soft. Drain.

  2. Transfer to a food processor; add all other ingredients and process until smooth.

  3. Divide between four glasses or ramekins and chill for 30 minutes.

  4. Top with yoghurt, raspberries, hazelnuts and grated chocolate and serve.

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