raspberry and coconut mousse

http://calgaryavansino.com/recipes/raspberry-coconut-mousse/

  • Serves

    makes 6 servings (125g portions)

  • Preparation Time

    5 hours soaking + 10 minutes prep + 3 hours cooling time

Ingredients

    for the mousse:

    • 220g raw cashews, soaked overnight or at least 5 hours
    • 75g coconut oil, melted
    • 75ml maple syrup, at room temperature
    • 85g coconut creme, at room temperature
    • 1 tbsp fresh lemon juice
    • 375g fresh raspberries, divided (if using frozen, thawed and drained)
    • 45ml fresh water
    • pinch of sea salt

    to assemble:

    • 15g unsweetened coconut flakes, toasted
    • 40g fresh raspberries
    • 1 tbsp cacao nibs (optional)

      for the mousse

      • 1 1/2 cups raw cashews, soaked overnight or at least 5 hours
      • 1/3 cup coconut oil, melted
      • 1/4 cup maple syrup, at room temperature
      • 1/3 cup coconut creme, at room temperature
      • 1 tbsp fresh lemon juice
      • 3 cups fresh raspberries, divided (if using frozen, thawed and drained)
      • 1/4 cup fresh water
      • pinch of sea salt

      to assemble

      • 1/3 cup unsweetened coconut flakes, toasted
      • 1/3 cup fresh raspberries
      • 1 tbsp cacao nibs (optional)
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      I’m here to convince you that desserts can be easy to make, full of healthy ingredients and delicious. Here’s one that’s perfect for the summer months.

      Drain and rinse the soaked cashews thoroughly. Put the cashews, coconut oil, maple syrup, coconut creme, lemon juice, 2 cups of raspberries, water and salt in a blender and mix until smooth. If you don’t have a high speed blender, this process will take a few more minutes but you will reach a smooth texture anyway when mixed manually. Pour the mix in a bowl.

      Add the remaining cup of raspberries to a small bowl and with the help of a hand blender (or mix manually if you don’t have one), combine until you have a chunky fruit purée.

      Fold the raspberry purée into the cashew mix. Do it gently, just to incorporate it, as you really want to keep the raspberry purée visible.

      Divide the mix equally into 6 glasses, cover and refrigerate until firm, for at least 3 hours. You could also use one big bowl and serve at the table.

      When you are ready to serve, decorate the tops of each mousse with fresh raspberries, toasted coconut flakes and cacao nibs. Serve and enjoy!