Peanut butter mousse

{ SERVES 2 }

270 ml (9½ fl oz) full-fat coconut cream, refrigerated overnight to thicken

70 g (2½ oz/¼ cup) natural peanut butter

10 drops liquid stevia or 1 tablespoon rice malt syrup

½ teaspoon alcohol-free vanilla extract

½ teaspoon raw cacao powder

pinch of sea salt

desiccated coconut, cacao nibs and/or salted nuts, roughly chopped, to serve

edible flowers, to serve (optional)

Drain off the small amount of liquid on top of the coconut cream and transfer the remainder to a medium bowl. Add the peanut butter, stevia, vanilla, cacao powder and salt, then beat with an electric mixer, until the mixture resembles whipped cream.

Spoon the mousse into small serving glasses, top with desiccated coconut, cacao nibs and/or nuts, and garnish with edible flowers, if using.