Peruvian Chocolate Mousse with Lucuma Caramel & Crunchy Quinoa – Paleo Dessert

Allergens

Nuts (almond butter)

Ingredients

• 6 oz (170g) dark chocolate (85% or higher), roughly chopped
• 3/4 cup (180ml) full
• fat coconut milk
• 2 tbsp lucuma powder
• 1/4 cup (60ml) honey or maple syrup
• 1/2 tsp sea salt
• 1 1/2 cups (350g) cooked quinoa, cooled and dry
• 1/2 cup (120g) almond butter
• Optional: fresh berries for garnish

Instructions

1. Melt the dark chocolate in a double boiler or microwave until smooth. Set aside to cool slightly.
2. In a small saucepan, combine coconut milk, lucuma powder, honey or maple syrup, and sea salt. Heat on low heat, stirring occasionally until the lucuma powder is fully dissolved and the mixture thickens slightly. Remove from heat and let cool.
3. In a large bowl, mix together the cooked quinoa and almond butter until well combined and forms a sticky consistency.
4. Divide the quinoa almond butter mixture evenly into 6 serving dishes or ramekins, pressing down gently to form a base layer.
5. Pour the cooled lucuma caramel sauce over the quinoa layers, followed by the melted chocolate. Use a spatula or back of a spoon to smooth out the top layer of chocolate.
6. Refrigerate the dessert for at least 4 hours or until firm and set.
7. Before serving, garnish with fresh berries if desired. Enjoy!

Chef’s Insight

To ensure a smooth chocolate layer, melt the chocolate slowly to avoid burning or overheating it.

Notes

Adjust the sweetness of the lucuma caramel sauce to your preference by adding more honey or maple syrup.