Vegan Coffee Mousse

I created this recipe for our cafe, and since then everyone wants me to tell how to make it :D So if you live in Budapest you can often find this creamy and delicious dessert at KisPrésház, my parents' cafe, otherwise make it at home, because it's really easy and I promise you won't be disappointed, this is one of my best recipes so far!

For 3 servings

Ingredients:

Salted chocolate granola (bottom layer)

• 3 heaping tbsp oats

• 2-4 squares of vegan dark chocolate (depending on size, I've used 2 from the Moser Roth 70% one)

• 1 tsp maple syrup (or honey if you eat that)

• a pinch of salt

Coffee mousse layer

• 1 can of cold, full fat (!) coconut milk (DON'T try this with light coconut milk, it doesn't work), keep this in the fridge for at least a few hours before use because it needs to be cold to have the right texture for the mousse

• 3 tbsp instant coffee (you can also use decaf, but you need instant coffee and not a normal espresso shot or something like that, otherwise it will not have the right consistency)

• 3 tbsp sugar

• 3 tbsp hot water

• a pinch of salt

• 1/2 tsp of cacao powder (optional, it makes it taste a bit mocha-like)

Toppings

• vegan whipped cream (I use a storebought one but you can also make your own)

• sliced almonds/ chocolate shavings/ cacao powder

Directions

A few hours before staring the recipe you have to put your canned, full-fat coconut milk in the fridge, so it can firm up (the best would be overnight). It's really important to use full fat in this recipe because we need the natural fats from the coconut to make our cream mousse-like, and you can't skip refrigerating it either, these are both crucial for the recipe to work.

When your coconut milk is ready you can start the actual recipe. First in a big bowl combine the instant coffee, the sugar, and (boiling hot!) water and mix with an electric mixer until it makes a dalgona-like foam. It should be really creamy, foamy, and firm. Once that's done you can add the coconut milk, a pinch of salt, and the cacao powder if you're using that too, and mix it until it's well combined. Put it in the fridge while you make the granola layer.

For the "granola" simply combine the oats, chocolate, maple syrup, and salt in a microwaveable bowl and microwave it for 30 seconds at a time until the chocolate melts and it's all well-combined, stirring between every 30 seconds. The time it needs really depends on your microwave but I suggest only microwaving it for 30 secs at a time so it won't burn. You can also make it on the stove, just put all the ingredients in a small non-stick pan and cook it on low heat while stirring continuously. Make sure it doesn't burn!

When the granola is ready, divide it between 3 glasses/ mason jars. Put it in the fridge for 5-10 minutes so it can cool down. When that's all good you can put the mousse on the granola (also divide it between the 3 jars) and top it with vegan whipped cream, chocolate shavings, sliced almonds, or anything you like.

Keep it in the fridge until serving (I also recommend putting the whipped cream on top only before serving since it can kinda lose its shape over time) and enjoy!