Sometimes I just want to high 5 myself like a bloody rockstar for creating a totally random but ace recipe like this one. Other times I want to high 5 myself in the face for making terrible life choices, like taking G to the Ekka last year. I know why governments say they don’t negotiate with terrorists, because you cannot reason with the unreasonable and that is what toddlers are. Tiny, unreasonable, very loud terrorists. I won’t dwell on the details but it’s safe to say I’m never taking her to the Ekka again. Anyway, this mousse not only tastes delicious but is loaded with gut-loving collagen & gelatin. This gear is about 95% pure protein and is also the building blocks for our hair, skin, nails, joints and gut lining. Plus, it’s cheaper than botox. Win, win.
I am in the process of creating for you guys a new ebook. It’s going to be meals and workouts to help you get good food and movement back in your life. The meals won’t be any type of bull$shit diet food like grilled chicken & steamed broccoli. There’s enough sadness in this world without that on your plate day in and day out. It will be food that is nourishing and tasty and completely appropriate for the whole family to enjoy because ain’t nobody got time for preparing different meals for everyone. The workouts created by The Health & Fitness Guy will all be under 21 minutes long and will be suitable for all ages, mobility and fitness levels and can be done without any equipment in the comfort of your living room. I’m doing my best to get my $hit together and have this ready for you guys in Spring so stay tuned for updates.
I use the Meadow & Marrow bone broth concentrate because I think the brand is great. They have a heap of different flavours but I use the natural flavour for this recipe. The collagen I use is the Dr Axe multi collagen or the Great Lakes Collegen and the gelatin is the Great Lakes Beef gelatin, both from HERE >>
Salted Caramel Mousse
- 12 medjool dates, pitted Ferment for 24-48 hrs in kefir or kombucha for keto version
- 270 ml coconut cream
- 1 tbs bone broth concentrate I used Meadow & Marrow natural flavour
- 1/2 cup collagen powder
- 1/2 tbs gelatin powder
- 1/4 cup water
In a small bowl add the water and Gelatin and leave it aside to ‘bloom’ for 10 mins. In a food processor blend together the dates, coconut cream collagen and bone broth concentrate until smooth. Transfer to a small saucepan and bring to the boil over the lowest heat, simmer stirring regularly for 5 mins. Add the Gelatin mix and stir well to dissolve then remove from heat. Pour into ramekins of jars and allow to cool to room temperature before popping into the fridge to set for at least 4 hrs.
Can you do the recipes in ounces, cups, etc.,and in grams? The time it takes to convert wears me out…
Hi Jeanne, I understand but between my child and 2 jobs I don’t really have time to be converting every recipe either I’m afraid. I’m sure you can appreciate that.
DANIEL FERREIRO says
Hola Shannon te escribo desde México leí un artículo sobre ti y tu bebé y estoy totalmente de acuerdo con tu decisión sobre almentacion diferente a la leche durante el primer año de vida y los 2 siguientes y sobre todo el hecho de seguir con leche materna. Quisiera saber mas sobre los alimentos que le diste a tu bebé para ponerlo en práctica, sabes yo soy Pediatra y te apoyo en lo que hiciste.
Saludos desde México
I’m very sorry but I don’t speak Spanish
Daniel Ferreiro, translated into English:
Hello Shannon, I am writing from Mexico. I read an article about you and your baby and I totally agree with your decision about milk differentiation during the first year of life and the next 2 years and especially the fact of continuing with breast milk. I would like to know more about the foods that you gave your baby to put into practice, you know I am a pediatrician and I support you in what you did.
Greetings from Mexico
Hi Daniel, thanks for your message
Hey! Do you reckon the recipe would work without the collagen and bone broth or are they essential to holding it together? Thanks!
You could do it without
Would you share what you used for the white garnish in the final photo of recipe?
It’s natural coconut milk yoghurt