Tortilla Bowl with Mousse
Serves 110 mins prep10 mins cook
A deliciously decadent breakfast that feels like an ice cream sundae but is actually nutrient-dense, low-sugar, and protein-packed. The bowl is made with an almond flour tortilla and filled with cacao-maca-carob mousse. It's topped with almond milk yogurt mixed with collagen peptides, sunflower butter, and blackberries.
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What you need
Instructions
1: Form an almond flour tortilla into a small bowl shape inside a bowl. 2: Bake the tortilla at 400°F for 10 minutes. 3: Make cacao-maca-carob mousse using frozen zucchini, 1/4 frozen banana, cauliflower rice, almond milk, 1/2 scoop vegan protein powder, cacao powder, maca, and 1 scoop grass-fed beef gelatin. 4: Place mousse in the freezer until ready. 5: Once the tortilla is cooked, pour in the mousse. 6: Top with almond milk yogurt mixed with collagen peptides, sunflower butter, and blackberries.View original recipe