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Salted Caramel Mousse

Servings 4 serves


  • 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


  1. 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.