For the Cookie Crumbles
1/2 cup almond flour
3 tbsp melted ghee (or butter)
1/4 cup Wholesome Allulose Granulated Sweetener
3 tbsp Fair Trade cocoa powder
1/2 tsp instant coffee granules
1 pinch salt
For the Mousse
1 1/2 cups mascarpone cheese
1/2 cup heavy cream
1/3 cup Wholesome Allulose Liquid Sweetener
1 tsp vanilla extract
Cookie Crumbles: Toast almond flour in dry skillet set over medium heat for 2 to 3 minutes or until golden and fragrant. Stir in ghee; cook for about 1 minute or until well combined. Remove from heat. Stir in Allulose Granulated Sweetener, cocoa, coffee granules and salt until well combined. Sprinkle evenly onto parchment paper–lined tray.
Freeze until ready to use.
Mousse: Using electric mixer, beat together mascarpone, cream, Allulose Liquid Sweetener and vanilla until smooth, light and fluffy. Reserve 1/4 cup Cookie Crumbles; set aside. Fold remaining cookie crumbles into mousse.
Divide Mousse among four 1/2-cup jars. Refrigerate for 1 to 2 hours or until set.
Sprinkle with reserved Cookie Crumbles before serving.
Tip: Substitute plain brick-style cream cheese for mascarpone cheese if desired.
Makes: 4 Servings
Nutrition Facts: Per 1/4 recipe, Calories 560, Fat 52g, Saturated Fat 30g, Cholesterol 155mg, Sodium 135mg, Carbohydrate 14g, Fiber 3g, Sugars 4g, Protein 10g
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