Recipes>Caramel Recipes
Caramel Mousse with a Raw Chocolate Ganache
by Saskia Gregson-Williams from Naturally Sassy: My recipes for an energised, healthy and happy you
Easy
Serves 2
This indulgent vegan caramel mousse from Naturally Sassy is topped with a rich raw chocolate ganache. It’s the ultimate vegan dinner party dessert.
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From the book
Naturally Sassy
Saskia Gregson-Williams
Naturally Sassy: My recipes for an energised, healthy and happy you
100 delicious and easy-to-make recipes
A simple and fun approach to plant-based cooking
Classic dishes with a nourishing vegan twist
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Introduction
Despite being made from completely natural ingredients, this is one of the most indulgent desserts I have ever tasted. The base consists of a fudge brownie, with a hint of sweet pecan and a subtle caramel overtone from the Medjool dates. The middle is like a caramel mousse with hints of cinnamon and coconut. To top it all is a layer of raw chocolate ganache – sheer heaven!
Tags
Ingredients
| For the base: | |
|---|---|
| 115g (1 cup) | pecans |
| 3 tbsp | raw cacao (or cocoa) powder |
| 90g (1/2 cup) | Medjool dates, pitted |
| pinch of salt | |
| For the caramel layer: | |
| 125g (1/2 cup) | cashew butter |
| 45g (1/4 cup) | Medjool dates, pitted and chopped |
| 2 tbsp | coconut oil, melted |
| 1 tbsp | raw honey, agave or pure maple syrup |
| 1/2 tsp | ground cinnamon |
| 60–120ml (1/4 – 1/2 cup) | water (Start with less and add more if needed) |
| For the raw chocolate ganache: | |
| 2 generous tbsp | coconut oil, melted |
| 30g (1/4 cup) | raw cacao (or cocoa) powder |
| 80ml (1/4 cup) | agave or maple syrup |
Essential kit
You will need a food processor.
Method
Make the base by adding the pecans and cacao (or cocoa) powder to a food processor and process into a fine flour, then add the dates and blend again until it becomes a sticky dough. Divide the dough in two and press into the bottom of a glass or jar.
Make the caramel layer by adding all ingredients to a blender and blending until smooth. Pour on top of the base in each glass or jar.
To make the chocolate chocolate ganache, mix all the ingredients until smooth, then pour the chocolate on top of the caramel layer and place in the fridge to chill until you are ready to serve.
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Ingredients
Method
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