Happy Friday guys!! Time to kick off the weekend with some paleo three ingredient blood orange mousse with coconut crumble.
I just can’t get enough of blood oranges!! Anyone else with me?
A week or so ago I bought several large bags of them, and so in an effort to use them up before they tragically softened beyond practicality, I decided to see how they would fare in this incredibly easy, 3 ingredient fruit mousse that is the queen of fast desserts in my kitchen.
The result? Amazing!
Obvi, otherwise we wouldn’t be here 😉
This fruit mousse recipe appears one other time in my blog, when I was just getting started on this whole wild ride. You can find that rendition of this recipe here <— that one involves raspberries and whipped cream (if you’re feeling sassy).
I wish I could claim fame to this amazing and easy paleo recipe but I must give the great bow of credit to the lovely tough cookie. My late-night-sweet-tooth cravings and there’s-no-damn-dessert-in-this-house crisis owe her for saving the day on so many occasions.
It’s really like magic how this mousse whips up. And all you need are 3 ingredients, well 2 if you decide to skip the added sweetener, like I would probably do when I make this version again.
The magic making ingredients:
- Frozen fruit – in this case blood oranges (but once these go out of season – which I am SO not prepared for – you could sub in some other juicy citrus or another frozen fruit!)
- 1 egg white
- natual sweetener if your little heart desires
That’s it!!! And then you get this 👇🏼
See I told it was magic 🙂
And reeeaal quick like before we get down to business let’s just talk about the coconut crumble.
This crumble makes me happy because:
- It has no wheat containing flour
- it’s effing deliciously crunchy, sweet and vanilla-y all at the same time.
- It’s ready in less than 10 minutes.
I see many possible topping situations in the future with this one.
One very important note about this beautiful cup of fluffy, citrusy mousse is that it doesn’t stay fluffy and perfect for long, so make it RIGHT before you are going to eat it. Which shouldn’t be too much trouble since it’s ready in a snap of a finger. The crumble on the other hand can be made ahead of time and stored on your counter in a sealed container.
And there you have it babes! A little something sweet and healthy to kick off your weekend like the royalty that you are.
*this recipe does contain raw egg whites, so! if you are not comfortable with consuming raw egg whites, have health issues, or are under the age of 5, this, sadly, might not be the recipe for you*
Did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xoPrint
Three ingredient blood orange mousse with coconut crumble! The crazy easy answer to your sweet tooth cravings. All it takes is frozen blood oranges, an egg white, a little bit of a natural sweetener and your trusty food processor to have this treat on the table in no time!
FOR BLOOD ORANGE MOUSSE
- 8 small blood oranges, cut into 1 inch pieces and frozen (about 1 1/2 cups total)
- 1 tbsp maple syrup (optional)
- 1 large egg white
FOR COCONUT CRUMBLE
- 1/3 cup coconut flakes
- 2 tbsp coconut flour
- 1 tbsp ghee or coconut oil
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
- big pinch of sea salt
FOR COCONUT CRUMBLE
- In a small bowl mix together with your hands: coconut flakes, coconut flour, ghee, sea salt, vanilla and maple syrup. The mixture should feel fairly dry, like the coconut flour has adhered to all of the ghee.
- Bake in the oven for 6 minutes. Take out and stir, and return to the oven for another 2 minutes, until nicely browned. Remove from oven and let cool.
FOR BLOOD ORANGE MOUSSE
- Add frozen blood oranges and sweetener to the bowl of your food processor and process until fruit is mostly chopped up, stopping to scrap down the sides every so often.
- Add egg white and process for about 1-2 minutes, until fruit mixture turns a nice pretty pale color and close to doubles in volume.
- Since mousse does not stay fluffy and cold for long, serve immediately topped with coconut crumble.