Allergy friendly Chocolate Mousse with a chocolate coconut crumb and raspberries GF DF EF NF Paleo and low sugar diet friendly
It is ridiculously hard coming up with recipes that suit all the different allergy friendly camps: gluten free, egg free, dairy free, nut free…then the Paleo, no sugar….AAAAARRRRGGGHHH brain freeze! So usually I just choose a couple and try and fly with it. Today I got a bit brave and tried to come up with something that would suit a whole lot of people…just to be nice 🙂 Oh and mostly because I wanted to eat something with chocolate. So this is completely dairy, egg, nut, and gluten free. It is also free of refined sugar (other than the minute amount in the very dark chocolate I used), and seems to fit for most Paleo diets. It is quite bitter, which I love, so if you don’t like that, you can use a chocolate with a higher sugar content 🙂 Big apologies in advance to the coconut allergy brigade!
*Disclaimer! I’m not doing Paleo or no sugar diets so don’t know heaps about it: this recipe has a small amount of honey and dark chocolate, the general consensus online is this is acceptable in very small quantities but obviously up to you!
**2nd disclaimer! It’s obviously not a real chocolate mousse. But it tastes yummy anyway.
- 1 cup coconut thread
- 3 heaped T coconut flour
- 1 T dark cocoa powder
- 1/2 teaspoon vanilla extract (check for sugar if you need this sugar-free)
- 2 heaped teaspoons coconut oil
- 80g very dark chocolate (the best you can afford)
- 1 tin coconut cream, refrigerated overnight
- 1 teaspoon coconut oil
- fresh raspberries (or any other fruit)
- shaved chocolate (I just run a knife over the back of the chocolate block)
- To make the crumb, place the coconut flour and coconut thread in a blender/food processor and blend until a fine crumb texture is achieved. Add the cocoa powder and blitz til combined. Add the vanilla and coconut oil (not melted) and pulse until it has come together but is crumbly. Place on a tray and bake at 175 degrees Celsius until golden brown around the edges. Leave to cool completely.
- For the mousse, melt the chocolate and coconut oil together and leave until cool, but not set. Drain the liquid off the coconut cream and whip the remaining thick cream with a whisk until thick like whipped cream. If you aren't bothered by sugar, you could add a spoonful of icing sugar at this stage. Next, slowly add the melted chocolate while whisking continuously. It should all come together without having to over mix and be very glossy. Layer up in glasses with the chocolate crumb and leave to set in the fridge. When ready to serve, place another layer of crumb on the top and decorate with raspberries and shaved chocolate.