Vegan and gluten-free coconut mousse

Ingredients

Mousse

400g of coconut cream

1 teaspoon vanilla extract

3-4 teaspoons of icing sugar replacement

Crust

2 cups flexseed flour

1/2 cup of nuts

6 dates seeded and soaked

1 tablespoon of peanut butter

Instructions

Mousse

Mix all ingredients until smooth

Crust

Mix all ingredients. It should be moist but not sticky. Cover the bottom of a baking sheet with the crust and the top with the mousse. Freeze for 1 hour before serving.