Almond Praline Shards: Arrange slivered / flaked almonds in a thin layer onto a lined baking tray. Set aside. In a small saucepan, combine sweetener and water and stir over low heat until the sugar has dissolved.

Increase heat to medium and let mixture boil without stirring for 2-3 minutes or until it has turned to a pale golden colour. (Watch closely, as it can turn dark very quickly.)

When golden, remove saucepan from heat. Set aside for 2 mins to allow the bubbles to subside. Pour mixture over almonds and leave to set in the fridge. When set, break into shards.

Mocha Syrup: In a small saucepan, combine water, maple syrup, cocoa powder, coffee and vanilla essence; bring to the boil. Stir frequently. Remove from heat; pour into a small jug and refrigerate until ready to serve.

Chocolate Mousse: In a blender combine ricotta cheese, yogurt, milk, chia seeds, chocolate essence, protein powder and cocoa powder. Process until smooth. Spoon mousse into small serving jars / glasses or bowls. Top with mocha syrup, a little grated chocolate and Almond Praline Shards on top.