Snickers Mousse

by - Sunday, October 14, 2018

I am a big fan of just making something quick when you have that sudden craving for something sweet. This happens rather often if I'm being honest! I stumbled across this Snickers Mousse from Wholefood Simply, and I was intrigued! I've made things with Coconut Cream before, but they always just seem to end up tasting like Coconut Cream!

This however, is devine! So I had to share this recipe with you, but full credit obviously goes to Wholefood Simply. See her original recipe here! And go follow her Instagram for delicious recipes.

1 cup of cold solid Coconut Cream
3 tablespoons of Natural Peanut Butter
1 tablespoon of Honey
1 tablespoon of Maple Syrup
1 tablespoon Cocoa or Raw Cacao
1 teaspoon of Vanilla Extract
A pinch of Salt

Crushed Peanuts
Maple Syrup
Dark Chocolate

I decided not to use Dark Chocolate as a topping, but I did use the Crushed Peanuts and Maple Syrup. Mmmm. So good.

Okay, let's do it!

Firstly, Bianca explains how to prep the Coconut Cream by doing the following:

Use the solid component of a 270ml tin of Coconut Cream that has been stored in the fridge. Simply tip your COLD can of Coconut Cream upside down, and open the bottom end with a can opener. Drain off the liquid a little, and you'll be left with the solid component. 

Once you've got that, spoon it out into a bowl. Add the rest of the Mousse ingredients and mix them together. I just used a spoon, and it worked perfectly. Bianca suggests using hand-held beaters or a processor. So do whatever you're most comfortable with.

Spoon the Mousse out into serving bowls, add the toppings and then place in the fridge to set a little. Or if you're anything like me, just eat it straight away. I actually love the soft mousse texture!


for this phenomenal recipe!

- A M Y  D A V I S

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