1 x goraw GO NUTS mousse
1 cup of refrigerated coconut cream
1/3 cup peanut butter
1/3 cup agave nectar
80g coconut oil
40g cocoa powder
Toppings – Peanut butter, chocolate, sea salt flakes
Add solid coconut cream, coconut oil, peanut butter and agave into a microwave save bowl. Heat until combined together, stirring periodically with a spatula.
Whisk in cacao and GO NUTS mousse, plus some salt if desired.
Pour smooth mixture into a lined loaf tin. For the topping, swirl through peanut butter and melted chocolate. Sprinkle a little sea salt on top.
Freeze for 2-3 hours. Enjoy!
Keep the leftovers in the freezer for an ‘ice-cream’ fudge consistency, or in the fridge for a ‘fudgy’ consistency.