When it comes to festive recipes, sometimes it’s the simple ones that can be the winner. And this one isn’t only super straightforward, but is easy to whip up, looks sensational AND tastes incredible. What more could you want when a dessert involves a crunchy oaty base, a thick and creamy chocolate mousse, topped off with a white chocolate shell?! Thanks to working with Nature’s Charm [paid recipe] using their amazing oat whipping cream, you only need to whip up for a few minutes to achieve a delicious thick cream consistency for a dairy-free alternative.
Ingredients:
For the base –
- 40g oats
- 40g granola
- 2 tablespoons maple syrup
- 2 tablespoons nut butter
- 1 tablespoon coconut oil
For the chocolate mousse –
- ½ can Nature’s Charm oat whipping cream (chilled in the fridge overnight)
- 3 tablespoons icing sugar
- 3 tablespoons cocoa powder
For the white chocolate topping –
- 1 tablespoon coconut oil
- 75g (vegan) white chocolate, broken up
- 50g cooked chestnuts, chopped
- Cacao nibs
- Granola
- Edible gold glitter spray
Make them!
- Mix together the oats and granola in a bowl. Melt the syrup, nut butter and oil then pour into the bowl and mix well to combine.
- Divide the mixture between 4 x ramekin dishes to fill up to ⅓ and press down well.
- Scoop out half of the oat whipping cream into a large bowl and use an electric hand mixer for a few minutes. Spoon in the cocoa powder and icing sugar and continue whisking for a few more minutes until thick and smooth.
- Divide this mixture between the dishes to fill almost to the top. Melt the coconut oil and white chocolate then pour this over each one to cover the chocolate mixture and fill to the top.
- Sprinkle over chestnut pieces, granola and cacao nibs over each then chill in the fridge for at least 2 hours to set.
- Once ready to serve, pop out of the fridge, spray over gold spray then enjoy!
