Cookie Dough Cheesecake Mousse
1 batch of coconut whipped cream
3 TBSP flour
rounded ¼ cup of brown sugar
rounded ¼ teaspoon salt
¾ teaspoon of vanilla
¼ cup of chocolate chips
1 - 8 ounce container of vegan cream cheese (I used Trader Joe's)
Mix cream cheese, sugar, flour, vanilla and salt together. Set aside.
Prepare coconut whipped cream. 1 chilled can of full fat coconut milk (I love Trader Joe's). Scrape off the solid, discard or use the water for another purpose. Whip the solid for several minutes until fluffy, scraping as needed. Add 2 TBSP of powdered sugar. When the consistency of whipped cream fold into the cream cheese mixture and chocolate chips. Chill overnight. Use small cookies, apple or banana slices or pretzels to scoop the dip.
