Gingerbread Mousse With Mini Gingerbread Bliss Balls

Rachel Morrow RACHEL MORROW

If the smell of gingerbread spices around the holiday seasons doesn't put a pep in your step, then this gingerbread mousse will! Topped with mini gingerbread bliss balls, it's cute enough to make you want to make this ASAP!

Gingerbread Mousse Ingredients

  • 1 can coconut cream
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp allspice
  • 3 tbsp grass-fed gelatin powder

Mini Gingerbread Bliss Balls

  • 10 Medjool dates, pitted
  • 1 tbsp freshly grated ginger
  • 1/4 cup desiccated coconut
  • 2 tbsp flax meal
  • 3 tbsp pure maple syrup
  • ½ tsp ground cinnamon
  • Pinch of cardamom
  • Pinch of nutmeg
  • ½ cup almond meal
  • ½ cup oats

Method

  1. In a saucepan over medium heat, whisk together mousse ingredients until well combined.
  2. Pour into serving glasses or ramekins and place in the fridge to set for approximately 1 hour.
  3. For the gingerbread bliss balls, blitz everything in a food processor until the sticky mixture forms.
  4. Roll into mini bliss balls or roll mixture between baking paper and cut into shapes, using a cookie cutter.
  5. Place in the fridge or freezer to set.
  6. When serving the Gingerbread Mousse, top with Mini Gingerbread Bliss Balls.

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