Chocolate & Peanut Butter Mousse Slice

Makes: approximately 16 squares

Dish: approximately 20 × 20 cm square dish

Chocolate Mousse

• 1 cup raw cashews

• 12 dried dates

• 1 cup coconut milk

• ¼ cup coconut cream

• ½ cup cacao or cocoa powder

• 1 tbsp chia seeds

• 1 tsp vanilla

• Pinch of salt

Peanut Butter Mousse

• ½ cup natural peanut butter

• ½ cup coconut milk

• 1–2 tbsp coconut cream

• 1 tsp vanilla

• Pinch of salt

• Maple syrup to taste, optional

Milk Chocolate Ganache

• 100–150 g milk chocolate

• 2 tbsp coconut cream

Method

1. Place the cashews and dates in a bowl, cover with boiling water and soak for 30 minutes. Drain well.

2. Add the soaked cashews and dates to a blender with the coconut milk, coconut cream, cacao, chia seeds, vanilla and salt. Blend until completely smooth and creamy.

3. Line a square glass dish with baking paper. Spread the chocolate mousse evenly over the base.

4. Freeze for approximately 30 minutes, or until the surface is firm enough to add the next layer.

5. Mix the peanut butter, coconut milk, coconut cream and vanilla until smooth and creamy. Taste and add a little maple syrup if additional sweetness is needed.

6. Spread the peanut butter mousse over the chocolate layer and return to the freezer for another 30 minutes.

7. To make the ganache, gently warm the coconut cream. Remove from the heat, add the milk chocolate and stir until completely melted, smooth and glossy. Allow to cool slightly.

8. Pour the ganache over the chilled mousse and spread evenly.

9. Return to the freezer for at least 3–4 hours, or until completely set.

Remove from the freezer approximately 10–15 minutes before slicing and serving. Store remaining pieces in the freezer.