Description
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!
Ingredients
Scale
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
Instructions
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.
- Prep Time: 10 mins
- Category: Dessert
- Cuisine: Paleo, Gluten free