Chocolate & Blueberry Mousse Pots
Prep 10 minutes
Cook/Chill 1 hour chilling
Aquafaba (liquid) from 1 can chickpeas
100 g Natvia dark baking chocolate
1 tablespoon Coconut oil
40 g Natvia natural sweetener
1 teaspoon Vanilla extract
- First place the aquafaba in a large bowl and use an electric whisk to whisk for 4-5 minutes until doubled in size and firm peaks form.
- Gently melt the chocolate and coconut oil then set aside to cool a little. Pour into the bowl along with the Natvia and vanilla and carefully whisk again to fold in.
- Divide between 4 small individual dessert glasses or pots to fill ¾ of the way up. Chill for 1 hour.
- Add a dollop of coconut yogurt on top of each and sprinkle blueberries over. Enjoy now or keep chilled for a few more hours then enjoy.