Salted Caramel Mousse Bars

While I was at university, I worked at a beautiful Italian restaurant, and one of our most famous desserts was the semifreddo which loosely translates to “semi frozen”. It’s a beautiful Italian dessert known for its creamy texture, despite being frozen, yet unlike ice cream or gelato it isn’t churned.
Serves:

15

Prep Time:

150 minutes

Cook Time:

0 minutes

Jump To Recipe

Salted Caramel Mousse Bars

While I was at university, I worked at a beautiful Italian restaurant, and one of our most famous desserts was the semifreddo which loosely translates to “semi frozen”.  It’s a beautiful Italian dessert known for its creamy texture, despite being frozen, yet unlike ice cream or gelato it isn’t churned. 

Translation… It’s ice cream without the fuss. 

Now of course my version is missing the dairy and sugar, but it’s delicious nonetheless. I invented this one and it truly reminds me of the semifreddo on the menu at my old waitress job.

Salted Caramel Mousse Bars

I invented this recipe and it truly reminds me of the semifreddo on the menu at my old waitress job.

Serves:

15

Prep time:

150 minutes

Cook time:

0 minutes

INGREDIENTS
  • 1 cup (250ml) coconut cream, canned (use Ayam brand for the best results)
  • ⅓ cup cashew butter
  • ¼ cup cacao butter
  • 3 tbsp mesquite powder
  • 12 drops liquid stevia, or to taste
  • ¼ teaspoon flakey sea salt
  • 100g (85-90%) dark chocolate
METHOD
  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.
 
Notes
Share the love

DID YOU MAKE THIS?

Tag @liv.kaplan on instagram
Indulge in sweets your body will love.

A collection of my favourite sugar-free and keto-friendly desserts! You can have health and indulgence, I insist!

Learn More

Leave A Comment