Base

• 100g gluten free flour
•  50g almond flour
• 100g sugar
• 50g cacao powder
• 160ml nut milk
• 200ml coconut oil / olive oil
• 1 tsp baking powder
• 1 flax egg ( or normal egg if not vegan)

Preheat the oven to 180 C

Mix all ingredients in a bowl, mix well & bake for 20 minutes in a lined baking tin

While that is baking let’s make the topping…

Ceremonial Cacao Mousse

Water from 1 tin of drained chickpeas, this water is called aquafaba and whips like egg whites !! (You can roast the leftover chickpeas and make crunchy chickpeas for a snack)

• 300g ceremonial grade cacao
• 100 ml coconut oil
• 1 Tbsp sugar
• 1 tsp apple cider vinegar

Warm the cacao over a bain marie  until melted

Whip the chickpea water with the sugar & apple cider for 15 minutes or until stiff peaks have formed

Fold the ceremonial grade cacao into the whip mixture, but if you don’t fold completely in you are left with gorgeous white swirls creating a marble effect.

Pour onto your cooled base and leave to set overnight in the fridge

Served best with dollops of cashew cream whip & fresh local berries

Enjoy!

Rosie 

Instagram: @thekitchenfairygirl
Email: rosie.healy[at]yahoo.co.uk