Chocolate snaps with peanut butter mousse.

Chocolate snaps with peanut butter mousse

The dessert take on chips and dip, this is one delightfully decadent treat.
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Course: Sweet treats
Cuisine: Vegan
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 -6
Author: Quite Good Food

Ingredients

For the chocolate snaps:

  • 1/2 cup soft brown sugar
  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 2 tbsp cacao or cocoa powder
  • 2 tsp ground ginger
  • 1 tsp brandy, optional
  • 6 tbsp brown rice flour, or white flour if gluten free isn't important for you

For the peanut butter mousse:

  • 1 can of coconut cream (check the labels and buy the one with the highest fat content, light cream or milk won't work here)
  • 2-4 tbsp smooth peanut butter
  • 1 tbsp maple syrup
  • 1/4 tsp tamari or soy sauce

Instructions

For the chocolate snaps:

  • Preheat oven to 200°C fanbake.
  • Melt sugar, coconut oil and maple syrup together in a saucepan over a low heat. Once the sugar is dissolved, remove from the heat and stir in cacao or cocoa, ground ginger and brandy. Then add the rice flour one tablespoonful at a time, stirring well to combine after each addition.
  • Spoon ½ tsp quantities onto a lined baking sheet, keeping them well spaced to allow for spreading. Bake for 6-8 minutes, keeping a close eye on them (you don't want them to burn!). The mixture will bubble and caramelise.
  • You'll have to bake the snaps in two lots, even if you can fit two trays in your oven, as they set quickly and you won't be able to deal with the first tray before the second tray sets.
  • Remove from the oven, allow to cool slightly (one minute perhaps, no more) then using a spatula or palette knife see if you can lift one from the baking sheet without it breaking (if it's really fragile, let it cool a little more). Drape over something round and leave to firm up. Then get cracking and get the rest removed and draped over something. Use whatever you can find...
  • The snaps will cool and firm up quite quickly, you can then remove them to a baking container to make space for your second tray.
  • Once you've got your first tray sorted, you'll find the mixture in your pot will have cooled and gone a bit like wet sand. No worries, whack it back on the heat and stir constantly until it loosens again. My mixture separated a little at this stage, but it didn't make any difference to the final product so don't worry if that happens to you too.
  • Spoon ½ teaspoons on to the baking sheet again, bake and drape as per the first lot.
  • Makes about 24, maybe more.

For the peanut butter mousse:

  • Put the coconut cream in the fridge overnight. Once chilled, open the can and carefully spoon the thick cream into a mixing bowl - leaving the thin water behind. You could use this in a smoothie if you don't want to waste it.
  • Beat the coconut cream until it starts forming peaks, then beat in peanut butter gradually. Add more or less depending on how much you like peanut butter. I used 3 tbsp.
  • Beat in maple syrup and tamari. You only want a tiny bit of tamari for its salty savouriness. Be careful not to add more otherwise the mixture will thin too much and run the risk of splitting. Tragedy!
  • Serve immediately, or put in the fridge to firm up a little. I'd love to know how this goes frozen, so let me know if you try that!
  • Serves 4-6. This is pretty rich so a little goes a long way.
Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!