5-Ingredient Orange Chocolate Mousse Pots (Vegan & Gluten-free)

Makes: 2-4 pots

For the base
60g gluten-free digestive biscuits
15g dairy-free butter, melted
For the mousse
200g Orange & Tangerine Conscious Chocolate
200g full fat coconut milk
2 tbsp The Raw Chocolate Co Coconut Blossom Sugar

Method
Add the digestives biscuits to a food processor and pulse until you have a crumb mixture. Add the melted butter and pulse again until combined.

Transfer the base mixture into dessert glasses/pots and refrigerate while you make the mousse layer.

Pour the coconut milk into a saucepan and heat over a medium heat until it starts to bubble, then take off the heat.

Break the chocolate into a heat-proof dish, add in the coconut blossom sugar and pour in the hot coconut milk. Leave to sit for a minute, then whisk until you have a smooth velvety mixture.

Pour into the glasses/pots, and leave to cool slightly before transferring to the fridge to set.

Allow to chill in the fridge for 2-3 hours, or until set.
Enjoy!