Very few ingredients are needed to make this incredibly light and satisfying mousse, said Bettina Campolucci Bordi. It has an added grown-up twist of amaretto, which can easily be skipped for little ones.
Ingredients: serves four
- 320ml (11 fl oz/11⁄3 cups) good-quality coconut cream or refrigerated full-fat tinned coconut milk
- 3 tablespoons runny peanut or almond butter
- 3 tablespoons cacao powder
- 2-3 tablespoons maple syrup
- 2 tablespoons Amaretto
- zest of 1 orange
For the caramelised oranges
- 1 teaspoon of coconut oil
- 3 oranges, peeled and cut into slices
- 1⁄2 vanilla pod (bean), split and the seeds scraped out, or 1⁄2 teaspoon vanilla extract or paste
To serve
- Grated dark chocolate, with at least 70% cocoa solids
- 4 slices of orange (optional)
Method
- Add the coconut cream and all the other ingredients to a bowl. Use an electric hand-held whisk to mix everything together until fluffy (be careful not to overblend).
- To make the caramelised oranges, heat the coconut oil in a small to medium saucepan and fry the orange slices before finishing off with the vanilla.
- To serve, add a couple of caramelised orange slices to the bottom of each serving glass and spoon in the mousse. Top with grated chocolate and an orange slice (if using).
- Refrigerate before serving or eat immediately.
Recipe from "Celebrate: Plant-Based Recipes for Every Occasion" by Bettina Campolucci Bordi, published by Hardie Grant (£20). To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk
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