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FLOURLESS NUTILIGHT & ALMONDS COOKIES

September 22, 2016

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 and add additional maple syrup as required.
Allow the Nutilight Mousse to cool slightly then pour into 4 serving glasses or bowls.
Place in the fridge and allow the mousse to set for 4-6 hours.
Serve with whipped Coconut cream

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