Gingerbread Chocolate Mousse Pots
Ingredients
Raw gingerbread sand
- 1 cup pecans, ground
- 1/2 tbsp coco flour
- 1 tbsp coco oil, melted
- 1 tbsp maple syrup
- 1 tsp molasses
- 1/2-1 tsp Schwartz cinnamon
- 1/4-1/2 Schwartz Ginger
- 1/4 nutmeg
Mousse
- 200g dark chocolate, finely chopped
- 2 packages silken tofu
- 2 tbsp cacao
- Maple syrup, to taste
- Pinch salt
- 1 tsp vanilla
Preparation
Mix together the ingredients for the gingerbread base and spoon into the bottom of individual jars or ramekins. Set aside
Melt chocolate in a bain-marie, then blend with the remaining mousse ingredients. Spoon over the gingerbread and chill overnight. Serve with whipped coco cream, gingerbread, and fruit
