Salted Caramel Mousse Bars... Keto, Vegan, Sugar Free


Serves: 15

Prep Time: 20 minutes

Setting Time: 3 hours or overnight

GF, DF, SF, Vegan, Keto-Friendly


1 cup (250ml) coconut cream
⅓ cup cashew butter
¼ cup cacao butter
3 tbsp mesquite powder
10-12 drops liquid stevia, or to taste
¼ teaspoon flakey sea salt
100g dark chocolate


1. In a small saucepan over a low heat, melt together all ingredients excluding the chocolate until just combined. Carefully pour into a silicone ice cube tray and place in the freezer. Leave to set for at least 3 hours or overnight.
2. When set, prepare the chocolate by melting in a double boiler. Set this up by placing the chocolate in a bowl sitting over a pot of gently simmering water. Stir until no lumps remain then remove from the heat. Transfer to a new bowl.
3. To assemble, remove the frozen squares from the silicone moulds and dip in the melted chocolate. Place in on a wire rack to let the chocolate drip down and harden.
4. Drizzle with the leftover chocolate and sprinkle over a little extra sea salt. Store in the fridge.


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