CAROB AND COCONUT CREAM MOUSSE

INGREDIENTS

• 1 can full-fat coconut cream, refrigerated overnight
• 3 Tbsp Missy J's carob powder
• 3 Tbsp keto maple syrup
• 1/2 tsp vanilla flavoring
• 2 Tbsp chopped nuts
• 2 Tbsp gluten free oat
• Handful of raspberries 

INSTRUCTIONS

1. After refrigerating coconut cream overnight, open the can and scoop out only the white part and place it in a standing or hand held mixer. 
   Don't use the liquid part.
2. Whisk cream until mousse like consistency.
   Add maple syrup and vanilla extract. 
3. Slowly add the carob powder. 
4. Whip to incorporate the mixture into a mousse.
5. Pipe layers of mousse, chopped nuts, oatmeal and or cereal into serving bowls.
6. Top with more nuts and berries. 
   
7. OPTIONS: Use Missy J's mint chips and mint oil for a minty carob mousse.