2tbsp.Coconut oilghee, or butter very soft or melted
Mousse
2cans Full fat coconut milkrefrigerated overnight
½cPowdered zero calorie sweetener
1tsp.Vanilla
1 ½tsp.Lemon juice
4tbsp.Cocoa or cacao powderoptional for chocolate cheesecake mousse
Instructions
Refrigerate 2 cans of full fat coconut milk overnight.
Using a fork, combine all crumble ingredients until evenly distributed. Set aside.
Scoop the hardened coconut cream from the refrigerated coconut milk into a bowl (save the liquid for later to use in something like smoothies). Add remaining mousse ingredients and mix with electric mixer for 2–3 minutes until very smooth.
Layer the crumble and cheesecake mousse in individual dishes.
Notes
*If you prefer a smoother crumble, you can substitute powdered sweetener