INGREDIENTS: 250 grams of Nutilight
400 grams Coconut Cream**
1 Tablespoon Water
1 1/2 teaspoons Gelatine
Optional: 2-3 teaspoons of Maple Syrup if you like your mousse sweeter.
Whipped Coconut Cream for serving **(the thickened part of an opened can of coconut cream or milk that has been left in the fridge overnight- you will need 2 400ml cans to get 400 grams)
INSTRUCTIONS: Place the Nutilight and Cream in a saucepan over medium heat and stir until smooth and luke warm (approximately 4 minutes).
Meanwhile, sprinkle the gelatine over the water and allow to set.
Once the Nutilight and cream have warmed and become smooth add the gelatine and stir until dissolved. Taste at this point
INGREDIENTS: 1 jar of Nutilight Protein + (your favorite flavor) 1 1/2 cups almond flour 1 tsp baking powder 1/4 tsp salt 3/4 cup creamy peanut butter 6 tbsp butter, softened 1/2 cup Swerve Sweetener (or your favorite sugar substitute) 1 large egg, room temperature 1 tsp vanilla extract INSTRUCTIONS: Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner. In a medium bowl, whisk together the almond flour, baking powder and salt. In a large bowl, beat together the peanut butter and butter until smooth. Beat in sweetener, then beat in egg and vanilla extract until well combined. Beat in almond flour mixture until well combined. Using 1 tbsp of dough at a time, ma