This recipe makes a delicious and pretty dessert for this time of the year. Lovely not just in summer, but as a light dessert for Christmas eve or for Christmas day. And can be prepared in advance. It is lighter than the avocado version and yet tastes so creamy. Hope you enjoy this as much as we have.
(gf, df, paelo, vegan, refined sugar free)
1 ¼ cups cashew nuts (soaked in water for 4 hours)
1/3 cup + 2 Tbsp. melted coconut oil
½ tsp vanilla powder
6 large pitted medjool dates (or 7 medium)
½ cup + 1 Tbsp. water (ideally filtered)
2 ½ Tbsp. cacao powder
Place drained cashew nuts and dates in high-speed blender. Add in ½ of the water and blend until cashews become fine. Add in coconut oil and cacao. Blend again for about 30 seconds, until well mixed. Finally, add in remaining water and blend until smooth.
Serve with fresh berries and/or vanilla coconut or dairy ice-cream. You could even sprinkle with some lightly toasted hazelnuts.
Note – You can increase the cacao amount to 3 ½ Tbsp if you prefer the mousse to be darker. You could also replace the water with almond or coconut milk. We use water to make a lighter version.