Gingerbread Mousse


1 can coconut cream

3 Tbsp pure maple syrup

1 tsp vanilla extract

2 tsp ground cinnamon

2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp allspice

3 Tbsp gelatin powder


In a saucepan over medium heat, whisk together mousse ingredients until well combined. Pour into serving glasses or ramekins and place in the fridge to set for approx. an hour.

Garnish with Mini Gingerbread Bliss Balls


10 Medjool dates, pitted

1 Tbsp freshly grated ginger

1/4 cup desiccated coconut

2 Tbsp flax meal

3 Tbsp pure maple syrup

1/2 tsp ground cinnamon

Pinch of cardamom

Pinch of nutmeg

1/2 cup almond meal

1/2 cup oats


Blitz everything in a food processor until a sticky mixture forms. Roll into mini balls or roll between baking paper and cut into shapes using a cookie cutter. Place in fridge or freezer to set.

Top the gingerbread mousse with mini gingerbread bliss balls when ready to serve. Enjoy!

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