Stracciatella & Cinnamon Mousse Duo (vegan, gluten free)
Ingredients for the stracciatella mousse:
1 cup of plain thick coconut yogurt
1/2 cup of vanilla plant based protein
3/4 cup of plant milk (I recommend coconut from a carton, cashew or rice milk)
1/4 cup of melted cacao butter or coconut oil
2 tbsp of tahini
3 tbsp of maple syrup or other liquid sweetener (optional as if your protein powder is already sweetened, I don’t think it needs it but taste the batter without it first and see if you want to add it)
1 tsp of vanilla extract
pinch of salt
1/2 cup of chocolate chips or chopped dark chocolate
Ingredients for the milk chocolate mousse:
1 cup of plain thick coconut yogurt
1/2 cup of vanilla or caramel plant based protein
3/4 cup of plant milk
1/4 cup of melted cacao butter or coconut oil
2 tbsp of tahini (or unsalted almond/cashew butter)
3 tbsp of maple syrup or other liquid sweetener (optional as if your protein powder is already sweetened, I don’t think it needs it but taste the batter without it first and see if you want to add it)
1 tsp of cinnamon
1 tsp of vanilla extract
pinch of salt
1/2 cup of chocolate chips or chopped dark chocolate
Place all the ingredients for the stracciatella mousse except the chocolate in a blender and blend until smooth. You can also, use a whisk and mix by hand starting with mixing the yogurt, protein and nut butter first, Then slowly add the milk, vanilla and salt in. And for last the melted cacao butter.
Pour into a bowl and fold in the chocolate. Pour into desired serving ramekins or cups and set in the fridge for an hour.
Then, add the ingredients for the cinnamon mousse to the blender and blend until creamy. Transfer to a second bowl and fold in the chocolate. Pour into desired serving ramekins or cups and set in the fridge for an hour.
Before serving, you could sprinkle some more chocolate on top, a drizzle of syrup or nut/seed butter. Enjoy!
