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1 tablespoon Gelatin powder
500 ml coconut milk, full-fat
40 g cacao butter
1/4 teaspoon vanilla bean powder
4–6 drops liquid stevia
2–3 drops lavender essence
1 teaspoon dried lavender, to serve
Toasted Maca Topper:
1/2 cup macadamias, roughly chopped
10 g cacao butter, roughly chopped
1 tablespoon rice malt syrup
In a small saucepan on a low heat, gently heat coconut milk, cacao butter, vanilla and stevia. Remove from the heat and stir in the lavender essence. Stir in the bloomed gelatin until dissolved into the mixture. This can be done by hand or using a stick blender. Carefully pour into six glasses and place in the fridge to set for 50–60 minutes.
Meanwhile, make the Toasted Maca Topper. Place macadamias in a dry pan on a medium heat until toasted and fragrant, watching carefully to ensure they don’t burn.
Add rice malt syrup and cacao butter to the pan and let it bubble, stirring occasionally until dark in colour, about 2–3 minutes. Pour onto a tray lined with baking paper and place in the fridge or freezer to set. When set, roughly chop.
To serve, top Lavender Mousse with Toasted Maca Topper and a sprinkle of dried lavender.