Coconut chocolate mousse

 

Made with agave nectar and fresh raspberries.

Ingredients (Serves 4)
1 tin coconut milk,
2 medium free-range eggs,  separated,
3 tbsp The Groovy Food Company, Amber and Mild Agave Nectar,
3 tbsp cocoa powder,

How to make it
Place the tin of coconut tin in the fridge overnight. This helps the coconut cream, solidify and separate from the coconut water. In a bowl over a pan of simmering, water,  whisk the egg yolks with the agave with an electric hand whisk until it, forms a thick pale mixture that leaves a trail when you lift the beaters from it., This should take about 5 minutes.Remove from the heat and continue to whisk, for a further 3-4 minutes to cool a little. Remove the coconut milk from the fridge., Open the tin and scoop the solid coconut cream from the top of the tin into a, bowl. Discard the coconut water (or drink it). Mix the coconut cream with the, cocoa powder then mix this into the egg and agave mixture. In a clean bowl, whisk the egg whites until they form stiff peaks. Carefully fold them into the, chocolate and coconut mixture,  being careful not to knock out too much of, the air. Spoon into 4 glasses and chill for at least an hour before serving.

Thanks to The Groovy Food Company for this recipe.

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