Chocolate Mousse

Unbelievably simple, raw, vegan and sugar, dairy and gluten free, so chocolatey and creamy... what's not to love? :-) This is also a perfect option for when you have not-so-paleo-understanding folks over for dinner - they'll be hard pressed to tell the difference between this and the sugar and dairy-laden version.

This is an adaptation of a ripper recipe by the sugarless queen, Sarah Wilson. Find the original recipe here.

Makes approx. 4 serves - 1 x 400ml can good quality, organic coconut cream - 1/2 cup raw organic cacao powder - 1/3 cup rice malt syrup - Raw cacao nibs to garnish (optional)

Whisk all ingredients together in a bowl until smooth, and divide into ramekins. Garnish with cacao nibs if using, then place in the fridge for at least 3 hours to firm.

Such an indulgent not-so-guilty pleasure could not be easier!