Vegan chocolate mousse

INGREDIENTS
180 ml aquafaba
1 tsp Herbertha ceylon
2 tbsp coconut sugar
140 g Ginger Bells Lovechock
2 tsp coconut oil
Mixed berries (topping)
Coconut flakes (topping)


MAGIC
Drain the chickpeas and whip up the aquafaba. While mixing, slowly add the coconut sugar and the Ceylon spices.
Meanwhile, melt the Lovechock au-bain-marie together with the coconut oil.
Fold the melted chocolate slowly through the whipped aquafaba.
Poor it into 4 cups and let it set in the fridge for 8+ hours.
Once it's set, top it off with the mixed berries and coconut flakes.