This morning I wanted a special Sunday coffee drink while I cozied up on my couch to read some blogs for awhile. Feeling a little pumpkin-ed out, I decided to recreate the mocha cappuccino mousse I had last weekend at Tower Bridge Bistro for their Vegan Chef Challenge.
My version isn’t quite as rich, but that makes it perfect for Sunday morning coffee instead of a dessert.
serves 1
2 T coconut cream
1 T raw cacao powder
1 shot espresso
1 T maple syrup
In a small bowl, whisk the coconut cream with an electric mixer until light and fluffy. Add cacao powder and whisk until well incorporated. Stir in espresso and maple syrup.
You’re done!
It’s a decadent chocolately and coconutty morning treat to start your Sunday (or Monday?) morning!
Nutrition facts per serving: Calories: 138; Calories from Fat: 71; Total Fat: 7.9g; Saturated Fat: 6.8g; Sodium: 7mg; Total Carbohydrates: 19.0g; Dietary Fiber: 2.3g; Sugars: 13.0g; Protein: 1.7g
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