There is nothing whole foods about this recipe I suppose, but it's so good and it makes me happy!
1 cup organic cream (35%)
1/2 cup dulce de leche
Whip cream until soft peek then slowly add the dulce de leche until your whipped cream reaches stiff peaks.
Pecan and Coconut Crumble
1/2 cup raw, organic pecans
1/2 cup unsweetened organic coconut
1/4 to 1/2 teaspoon Maldon sea salt
In a food processor add your pecans, coconut and seas salt. Pulse 5-6 times, until you get a crumble like consistency.
Fill ramakins halfway with the mousse and add some of the pecan and coconut crumble. Then top it off with some more dulce de leche mousse and finish with some more crumble. Garnish with a fresh mint leaf.
*Note: Dulce de leche (candy milk) is made by heating sweetened condensed milk until it caramelizes and turns thick.
Cook Outside the Box
O.K so, I know the dulce de leche is not a whole food, I am well aware of that. But I do speak of moderation and this mousse is just so darn delicious I had to share it with you.
You could always add fresh raspberries or strawberries to the top of this mousse to add some powerful antioxidants and a little fiber.
Add this dulce de leche mousse to your Saturday morning waffles or pancakes.
Layer it between a delicious homemade vanilla cake topped with fresh strawberries.