Raw chocolate mousse
Prep time: 10 mins with 2 hrs refridgeration
2 cans coconut milk, stored in the fridge for 2-3 days until set
80g raw brown sugar
A pinch of Himalayan salt
½ tsp organic cinnamon
125g raw 100% cacao powder
Blend the coconut milk with the sugar, salt and cinnamon until smooth. Make sure the sugar has dissolved but careful not to overwork the coconut milk or it will split.
Carefully add the cacao powder and blend. Scrape down the sides if necessary to mix in all of the cacao.
Set in the fridge for a few hours before serving.
Styling by Jo Lorenz of lamaisondelorenz.comPhotography by Sophie Jin of www.todaytomorrowphotography.comIngredients and studio sponsored by Green Common and Kind Kitchen, a Central-based cooking studio available for any meat-free cooking classes and demonstrations. www.greencommon.com