Chilli Chocolate Mousse Pots

We all love chocolate... add a little bit of spice and heat and this could be a Valentine's favourite.  Not only that, it’s dairy free, gluten and grain-free and refined-sugar free.  

So enjoy something you love with some added health benefits ❤️  

Always try and buy organic if you can ... Serves: 7 Prepare: 15 minutes Chill: overnight Ingredients: 1 cup raw cashews, pre-soaked and strained 1 1/4 cups coconut cream 3 tbsp good quality cacoa powder 1 tsp mild chilli powder 1/2 tsp ground cinnamon 1/2 cup maple syrup 1 tsp vanilla extract 1/2 tsp Himalayan pink salt Toppings: Berries - strawberries or raspberries Dusting of cacoa powder Chocolate shavings Chilli flakes Method: Pop the cashew nuts in a bowl and cover in cold water.  Set aside for 4 hours so the cashews rehydrate and are creamy for blending.  Strain the water away Add all mousse ingredients to a blender and whizz until smooth Divide equal quantities to 7 ramekin dishes/small bowls/espresso cups Tap the sides of the bowls to lightly to remove any air bubbles and flatten the mouse Freeze any mousses you don’t need and put the remainder in the fridge to chill overnight Serve immediately from the fridge (you will find this mousse has a softer consistency). To finish,  sprinkle one, or a combination of, the toppings over each mousse...or add your own! Tips: This can be made ahead of time and kept in the fridge or even the freezer.  If using from the freezer, defrost for 10-15 minutes You can substitute the maple syrup for another liquid sweetener (make it a healthy one!)