Recipe Of The Week – Creamy Gingerbread Mousse

Creamy Gingerbread Mousse

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


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


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.



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