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Vegan Valentine's Day Dessert: Salted Caramel and Chocolate Mousse

 

Lauren Lovatt is a culinary magician, and this Valentine's Day she's bringing some healthy, superfood magic to your kitchen with her Salted Caramel and Chocolate Mousse Love Pot. Laced with mood boosting superfoods and decadent cacao to get hearts racing and sparks flying.

 

Vegan Salted Caramel and Chocolate Mousse Love Pot Ingredients

Makes Two Love Pots 

Base:

  • 1/4 cup cacao nibs
  • 1/4 cup gluten free oats
  • 1/2 cup walnuts (activated if possible)
  • 4 soaked dates, 1/4 cup chia seeds
  • Tbsp carob
  • Tbsp reishi
  • 2 tbsp coconut oil melted
  • 2 tbsp water

 

Salted Caramel:

  • 1/2 cup dates soaked in hot water (reserve the liquid)
  • 1/4 cup of your favorite nut butter (I adore brazil nut)
  • Tsp good quality salt
  • Tsp maca or chaga (optional) 
  • Tbsp coconut oil melted

 

'Milk' Chocolate Mousse:

  • 1 avocado
  • 
1⁄2 cup of your favourite nut/seed milk
  • 
3 dates soaked
  • 1⁄4 cup cacao powder,
  • 1 teaspoon vanilla
  • Extract pinch cinnamon 

  • Pinch salt 

 

     

    Method

    Base:

    Pulse all ingredients in a food processor until well combined.Gradually add the melted coconut oil and water to form a dough. You should be able to press the mix into a ball without it being too wet. Sprinkle into your pot ready for the next layer.

    Salted Caramel:

    Blend dates, nut butter, salt and 1/2 cup of the date water in a high powered blender or food processor until smooth. Add superfoods if using, then gradually add the melted coconut oil. Pour on top of your crumble and leave to set in the fridge.

    'Milk' Chocolate Mousse:

    Blend until silky smooth and whipped. Pour on top of your salted caramel.

    Serve adorned with blueberries, raspberries and candied nuts on top.

     

    Images by Enrique Díaz

    Recipe by Lauren Lovatt

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