Dessert
Ingredients:
Mousse:
1 cup coconut cream
4 medjool dates, pitted
2 tbs ceremonial cacao
To garnish: 1 tbs chopped hazelnuts, 1/4 tsp extra ceremonial cacao, optional crushed raspberry
Method
Place coconut cream, dates, and ceremonial cacao in a saucepan on low heat.
Stir until warm, dates softened and cacao melted.
Blend until smooth.
Divide into 2 small glasses and garnish.
Place in refrigerator for 2 hours or until set.