Chocolate Mousse

Cacao Powder, Non GMO Birch Xylitol, Peanut Butter Powder, Prebiotic (J. artichoke), Grass Fed Gelatin, Natural Vanilla, Himalayan Pink Salt, Monk Fruit Extract

What you need:

• 400g Coconut Cream
• Saucepan
• Bowls or Ramekins

1. Add whole contents of the bag into a sauce pan with cream
2. Stir on medium heat until completely dissolved
3. Pour mixture into moulds or bowls
4. Refrigerate for an hour
5. Store in an air tight container in the fridge for up to a week