Peppermint makes this mousse very refreshing. Not only the mint, but also the spirulina powder, give it its bright green color. This is a genuine summer dessert! Spirulina algae is considered the best source of protein in raw food cooking. Quite a few vegans (as well as astronauts!) use spirulina powder daily as a nutritional supplement.
Ingredients
- 4 dates (medjool are best)
- 2 cups thick almond milk
- 1 tbsp almond paste
- 5 tbsp coconut butter or coconut paste
- 5 tbsp coconut butter or coconut paste
- 1 tbsp spirulina powder, plus a little extra, to serve
- 4 tbsp dried peppermint leaves
- 1 tbsp vanilla extract
- 1 heaped tbsp cocoa powder
- pinch of salt
- 3 tbsp maple syrup or agave syrup
- 1 tbsp cacao nibs, plus a little extra, to serve
How to Make It
- Pit the dates. Place them into a powerful blender. Add the remaining ingredients, except for the cacao nibs, and purée. Pour the mixture into a bowl. Stir in the cacao nibs.
- Divide the chocolate chip mint mousse between 4 dessert bowls. Refrigerate for 2–3 hours before serving. Sprinkle with cacao nibs and a touch of spirulina powder, to serve.