Mint Cacao Mousse with Ginger Snaps

• Cooking time 30 mins + fridge time
• Serves 4

Ingredients

For the mousse

• 1 ½ cup coconut milk
• ½ cup maple syrup
• ½ cup cacao powder
• ¼ cup chia seeds
• 1 tsp peppermint extract
• ¼ cup cacao nibs, to garnish  
• 1 bunch fresh mint, to garnish

For the snaps

• ½ cup coconut flour
• ½ cup unsalted butter
• ¼ cup coconut sugar
• 1 egg
• ½ tsp vanilla paste
• 1 pinch Himalayan pink salt
• 1 tsp ground ginger
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 pinch ground cinnamon

Instructions

1. Preheat oven to 180 C.
2. Blend or whisk together all mousse ingredients.
3. Pour mixture evenly into ramekins and set in the fridge overnight.
4. Meanwhile, to make the snaps add all ingredients into a blender and pulse until all combined and slightly stiff. Grab a tablespoon of mixture for each snap, roll into a ball and press with a fork.
5. Bake for 20-25 minutes or until golden.
6. Sprinkle mousse with cacao nibs and fresh mint, then stick a snap on top.