If you’re watching your waistline after last months festivities, you’ll surely adore this healthy, creamy gingerbread mousse recipe. It’s not only blissfully tasty, but super-easy to make, too!
So, why not serve it at your next dinner party? It will certainly impress your guests – including the vegan ones!
Healthy gingerbread mousse recipe
Ingredients
1 can coconut cream
3 tbsp pure maple strup
1 tsp pure vanilla extract
2 tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp allspice
3 tbsp grass-fed gelatin powder
Ingredients for the mini gingerbread balls:
10 Medjool dates, pitted
1 tbsp freshly grated ginger
¼ cup desiccated coconut
2 tbsp flax meal
3 tbsp pure maple syrup
½ tsp ground cinnamon
Pinch of cardamom
Pinch of nutmeg
½ cup almond meal
½ cup oats
Preparation:
In a saucepan over medium heat, whisk together mousse ingredients until well combined.
Pour into serving glasses or ramekins and place in the fridge to set for approximately 1 hour.
For the gingerbread bliss balls, blitz everything in a food processor until the sticky mixture forms.
Roll into mini bliss balls or roll mixture between baking paper and cut into shapes, using a cookie cutter.
Place in the fridge or freezer to set.
When serving the gingerbread mousse, top with mini gingerbread balls. I prefer to crush my gingerbread and layer it at the bottom of the glass before pouring the mousse over it.
Enjoy!
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