spiced honey mousse

  • 400ml can coconut milk
  • 1 teaspoon mixed spice
  • 3 fresh dates (45g), pitted
  • 2 tablespoons honey
  • 1 tablespoon raw cacao powder
  • ¼ cup (50g) white chia seeds
  • 1 teaspoon vanilla bean paste

BUCKWHEAT CRUNCH

  • ¼ cup (50g) buckwheat
  • 1 tablespoon honey
  • 1 teaspoon vanilla bean paste
  • ¼ cup (35g) hazelnuts, finely chopped


  1. Place the coconut milk, mixed spice, dates, honey, cacao, chia seeds and vanilla in a blender and blend until smooth. Pour into 4 x ¾-cup-capacity (180ml) bowls and refrigerate for 4–6 hours or until set.
  2. While the mousse is setting, make the buckwheat crunch. Preheat oven to 200°C (400°F). Place the buckwheat, honey and vanilla on a baking tray lined with non-stick baking paper and mix to combine. Cook for 5 minutes. Add the hazelnuts, stirring carefully to combine. Return to the oven for a further 5 minutes or until golden and bubbling. Set aside for 5 minutes to cool slightly. Place in the refrigerator to cool completely.
  3. Break up the buckwheat crunch and sprinkle over the mousse to serve. Serves 4
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