- ¼ + 1/8th cup of water
- 1 tsp maple syrup
- 2 Tbsp coconut oil
- ¼ cup Poppy & Olive Chocolate Hazelnut Butter
- ¼ cup cashews (soaked overnight in water)
- Soak the cashew nuts in water overnight. The next day drain and rinse.
- Blend all ingredients in a blender or food processor.
- Pour the mousse into 2 small ramekins.
- Leave to set in the fridge for a hour before serving.