- 450g steamed sweet potato
- 25g Coffee Protein Multitasker
- 3tbsp coconut cream
- 4tbsp agave syrup
- 3tbsp cacao powder
- 1tbsp matcha powder for dusting on top
- 50g ground almonds
- 40g buckwheat flour
- 2tbsp agave syrup
- 2tbsp melted coconut oil
- 1tsp vanilla extract
- Dark chocolate baking decorating pen
- Cacao nibs (1 tbsp)
Pre-heat the oven to 150 degrees celsius.
Start by peeling and cutting the sweet potato into chunks, then steam cook for 20-25 minutes or until soft.
Add all the mousse ingredients (apart from the matcha powder) to a blender and blitz until smooth and creamy.
Spoon the mousse into pots and place in the fridge to set whilst you make the cookies.
Mix all the cookie ingredients together, then roll out the dough with a rolling pin. Cut into graveyard shapes.
Line a baking tray with baking paper, then place the cookies on the tray and bake in the oven for 10-12 minutes.
Allow to cool, then write ‘RIP’ on the cookies with the dark chocolate.
Remove the mousse’s from the fridge and dust with the matcha powder. Stick the gravestone cookies into the top of each mousse and sprinkle with a few cacao nibs.
Serve immediately or keep refrigerated and consume within 2 days.