When a flop isn’t a flop anymore!
I’ve been working on a new recipe for jaffa cupcakes. I must have over mixed this batch and they ended up dense and chewy, and the boys weren’t impressed with the texture at all. What can I turn all these leftover cupcakes they won’t eat into something they will? Think Kylie…think!!
Then an idea came to me! They all love chocolate mousse, so I can use the failed cupcakes as a base and top it will the mousse. The mousse was inspired by one of my favourite blogs, Healthful Pursuit, where Leanne develops the most amazing recipes!
I always have a few tins of coconut cream in the refrigerator, so I can make whipped coconut cream or a mousse at anytime.
So I blitzed the cupcakes and turned them into crumbs. Although they stuck together fairly well, when I pressed them between my fingers, I wanted to make certain I had a very firm base for my mousse. So I added a few dates to help bind them and blitzed again.
The end result was a rich and dense brownie base, with a silky smooth jaffa mousse. This dessert is not overly sweet and fresh orange segments chopped up small really compliment this dish, as well as being lovely garnish. The mousse ideally needs to be refrigerated overnight, but the boys just couldn’t wait!
500g chocolate cake crumbs (I’m sure any chocolate cake crumbs would work in this recipe)
3-4 Medjool dates, pitted
1 cup raw cashews
¼ cup plus 1 tablespoon coconut nectar (or maple syrup)
Zest from 1 orange
Juice from 1 orange
2 teaspoons coconut oil, at room temperature
Seeds from 1 vanilla pod
5 tablespoons raw cacao powder
2 tins coconut cream, chilled for at least 24 hours
Soak your cashews in water for 2 hours, then drain and rinse.
Line a 23cm x 23 cm (9 inch) square tin with foil. Tear off a piece large enough to extend about 3cm (1 inch) up both sides of the tin, so you will be able to use it as a grip to lift the slice out of the tin in one piece later. Next, line it the same way with baking paper or parchment, before setting aside.
To make the base, process the cake until you have crumbs and then add your dates. Blitz again until the cake crumbs look very moist and when pressed between your fingers, they stick together easily.
Start off using 3 dates and see if you need to add anymore. Always easier to add more than take them away!
Evenly press the cake mixture into your prepared tin and refrigerate, so that it has time to firm.
Once your coconut cream is chilled, you only want to use the thick coconut cream, not the liquid at the bottom of the tin.
To make the jaffa mousse topping, add to a blender the cashews, juice, zest, coconut nectar, coconut oil, vanilla seeds, raw cacao powder and coconut cream. Then blend until the mixture is thick and smooth.
Pour the whipped topping over the base, cover with plastic wrap and refrigerate overnight.
Once its set, cut into squares and serve. I store my leftovers in an airtight container in the refrigerator.
Recipe by: The Gluten & Dairy Free Bakehouse