When we would visit Oma on Friday nights at her old home, she would always cook a lovely hot meal and a dessert for us. We'd sit at her long, solid oak table, with a pressed, white table cloth, pressed white napkins and candle light. She would cook either an Indonesian Barmi, or a beautiful Oyster Blade steak with purple cabbage (which I've adapted for her now). The kids were allowed a glass of Solo and Jason had to have a Tooheys New, as that's what Opa used to have. And for dessert she would prepare Blue Ribbon ice cream with canned peaches, or homemade chocolate mousse with whipped cream. The kids eternally wondered which was the better dessert (it was normally determined by the size of the portion that visit 😆 ).
I thought I'd try a dairy free version, just to see how it worked out and thought it might be more palatable to more of my subscribers. It has the same amount of protein as a cream version, a similar taste and consistency and still oozes decadence - which is what we're really going for here 😉 It's only 4 ingredients and all of which can hide in your pantry.
• 1 can of full fat coconut milk
• 2 tbsp cacao powder
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Place the coconut milk in the fridge for at least an hour, in summer you might need at least 2 hours. You basically want to seperate the cream and the liquid (we only want the cream)
• Open the can and collect the cream, and pour the liquid into a glass. You should yield about 1 cup of coconut cream from the can
• Add the cream to a mix master and on the egg white setting, mix for about 1 minute - try not to go too long or it will become liquidy again
• Turn the mix master off and stir in the cacao, maple and vanilla
• Once combined, pour the mixture into 4 individual ramekins and place in the fridge for about an hour before serving
• Serve and enjoy with grated chocolate, whipped cream and/or seasonal berries