High-protein, light, and lush! Creamy Greek yogurt is whipped with rich cacao and nut butter to create a mousse-like texture, topped with the fruit of your choice. This chocolate dessert is all about enjoyment and nourishment.
Enjoy,
Jess xx
Time to make: 25–30 minutes
Makes: 16 cups
Ingredients:
Mousse:
- 4½ cups thick Greek yogurt
- 1 cup maple syrup
- 1½ cups cacao powder
- ¾ cup nut butter of choice (we used peanut butter)
- 2 tbsp vanilla extract
- ¾ cup melted dark chocolate
Praline:
- 1 cup mixed nuts, roughly chopped
- 3–4 tbsp coconut sugar
- 1 tsp coconut oil
- Pinch of sea salt
Toppings (optional):
- Raspberries
- Blueberries
- Mango, diced
- Passionfruit pulp
- Olive oil
- Pinch of sea salt
Method:
First, make the praline. Toast nuts in a dry pan over medium heat for 3–4 minutes until fragrant, stirring often. Remove nuts briefly.
Add coconut sugar and coconut oil to the pan. Melt and bubble gently for 1–2 minutes, until slightly thickened.
Return nuts to the pan and toss quickly to coat evenly. Spread the mixture on baking paper in a single layer. Let cool and harden for 15–20 minutes. Once firm, break into shards or pulse lightly in a food processor for a crumble texture.
In a large bowl, whisk together Greek yogurt, maple syrup, cacao powder, nut butter, vanilla extract, and melted dark chocolate until smooth and mousse-like. Chill for at least 15 minutes (or up to 1 hour for best results).
Spoon the mousse into cups or small bowls. Top with praline, fresh berries, diced mango, passionfruit, a drizzle of olive oil, and a pinch of sea salt. Enjoy immediately or keep chilled until serving.
