Introduction
This mousse is creamy and dreamy. It's gluten-free and dairy-free. I hadn't made it in a long time but the ice storm here in the GTA allowed for some creativity in the kitchen this weekend.
Once you have the ingredients, it's extremely easy to make... as in: throw all the ingredients into a blender and refrigerate for at least an hour before you enjoy.
Ingredients
- 1 cup raw cashews (soaked overnight and washed)
- 1/2 cup coconut cream or regular cream if you consume dairy
- 1/4 cup coconut oil (melted or semi-melted but not hot)
- 1/4 cup freshly-squeezed lemon juice (lime juice works too but the flavor will be different)
- 1/4 cup liquid sweetener (Maple syrup works well but we have an allergy in the house. I use organic cane syrup and even less than 1/4 cup)
- 1/2 cup frozen or fresh organic blueberries (raspberries work really well in this recipe as well)
- 1 tsp pure vanilla extract
- 1 pinch salt
Optional Toppings
- Cacao nibs
- Chocolate chips/shavings (sprinkle at the bottom and atop your mousse)
Instructions
- Soak cashews overnight and wash them before use.
- Add all ingredients to a blender.
- Blend until smooth and creamy.
- Refrigerate for at least one hour before serving.
Recipe Note
For the layered look shown in the photo, I took half the mixture out before adding the blueberries.
