A thick;creamy mousse topped with crunchy chocolate soil and grass;and gravestone shaped biscuits. Made from creamy cashews and dates;and wholegrain biscuits;these puddings are packed with fibre. And don’t be frightened;they contain only natural sugars;balanced with healthy fats;fibre and protein;making them the perfect way to enjoy these spookily delightful treats!
Ingredients
Mousse ingredients
150g cashews
120g dates
roughly chopped
110ml water or milk (dairy free works fine)
80g coconut oil or butter melted
30g cacao or cocoa powder
2 tsp vanilla
Biscuit ingredients
50g maple syrup or honey
20g cornflour
75g buckwheat flour
25 g ground almonds
¼ tsp bicarb
20g cacao or cocoa powder
35g coconut oil or butter softened
20ml milk/water
10g desiccated coconut
A few drops of natural green food colouring (or 1 tsp of spirulina mixed with 2-3 tsp water)
Equipment
Blender and blender jug
Scales
Mixing bowl x 2
Whisk
Measuring spoons
Sieve
Chopping board and knife
Baking tray
Rolling pin
Baking paper
Butter knife
Paring knife
Spoon
6 x ramekins
Allergens
Nuts (almonds and cashews)
dairy (optional)
Directions
Add the cashews and dates into a mixing bowl and cover with freshly boiled water. Let these soak until soft (ideally for 30 mins)
Next, make the biscuits by combining the dry ingredients in a mixing bowl with a whisk before crumbing in softened coconut oil or butter with your fingers
Add the wet ingredients and work together into a dough. Form the dough into a ball and let it rest in the fridge for 20 mins. While the dough rests get on with making the other elements!
Colour the coconut grass by adding the coconut into a bowl with a few drops of food colouring. Stir until coated and set aside to dry
Preheat oven to 180C (fan)/200C(non-fan)/gas mark 6 and get out two baking trays, lining one baking tray with parchment.
Now, make the mousse by draining the dates and cashews and adding them to a blender jug along with the other ingredients. Blend until smooth and creamy. Spoon the mousse into the ramekins and pop them in the fridge to set.
Make the biscuits by rolling out the dough between two sheets of parchment (this is to prevent sticking) to about the thickness of a pound coin
Cut out 12-14 tombstones and/or crosses using a small knife. Be creative with sizes and shape and use a cocktail stick to add letters if you wish. Use a table knife or spatula to gently transfer to a baking tray and use your fingers to smooth any jagged edges
Bake the biscuits for 8-10 mins and then leave to cool
When the biscuits have cooled, crumble the rolled out biscuit (not the gravestones or crosses!) to sprinkle on the mousse
To assemble, top the mousse with biscuit crumbs, insert the gravestones and sprinkle over the coconut grass!
