GINGERBREAD MOUSSE

Rich and creamy coconut with our favourite warming spices make up this delicious mousse.

Serves 2-4 Sweetness - 3/3 Difficulty - 1/3 1 13oz can full fat coconut milk pinch of sea salt 2 tablespoons arrowroot powder 6 tablespoons maple syrup 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon vanilla extract In a saucepan over medium heat, bring the coconut milk and salt to a simmer. Allow to gently simmer for one minute. Slowly add the arrowroot powder and whisk vigorously with a whisk or fork, or by using a hand blender. Stir constantly for two minutes. When the arrowroot powder is fully mixed and there are no clumps, turn down the heat and add the maple syrup and spices. Allow to heat up for another minute or two before removing from stove. Pour into a small glass or bowls, and put in the fridge to cool for half an hour before serving.

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