Summer is only a few days away so I have made a light, delicious dessert for you using fresh strawberries that are in season now. I hope you get a chance to get out to a Farmers Market near you and get some amazing, fresh, local fruit and veggies!
This recipe does work best with a high speed blender, but if you don’t have one you will still be able to make this dessert. To help to get a smooth, creamy mixture, you may need to thin the mixture a bit by adding more liquid so that it blends better. You can also substitute the dates with a liquid sweetener, such as maple syrup. If you are starting to feel as though it is time for you to upgrade your blender to a higher speed model, I recommend the Omni-blender and the Nutri-bullet. They are less expensive and perform just as well as other higher priced blenders!
Like always I encourage you to be creative with this recipe!
Try using various berries or flavoring the mousse – I have made this recipe with a bit of espresso which was absolutely delicious.
Or you could use some natural flavor drops such as hazelnut, etc to really boost the flavor.
Try folding some fresh berries into the cashew cream – yum! If you can, using whatever berry or berries that are in season at the time is best – or even a delicious mix of them.
BERRY NUTTY CHOCOLATE MOUSSE
For the chocolate mousse:
½ C almonds soaked for 6-8 hours (rinse and drain)
¼ C soaked walnuts (soak 2 hours, rinse and drain)
4 Medjool dates (pitted and chopped)
2 Tbsp cacao powder or organic cocoa powder
3 Tbsp melted coconut oil
½ C almond milk
¼ C water (add more if needed)
pinch of salt (just a bit)
¼ tsp vanilla
For the cashew cream:
¾ C soaked cashews (soaked 2 hours, rinse and drain)
3 – 3 ½ Tbsp lemon juice
½ tsp sweetener (maple syrup or agave –optional)
½ C water
1 ½ Tbsp melted coconut oil
Fresh strawberries (amount doesn’t matter)
To make the chocolate mousse:
Remove the skins on the almonds after they have been soaked. They should just pop off.
Add almonds, walnuts, chopped dates, almond milk and water to high speed blender.
Blend until broken down, stopping to scrape the sides often.
Add coconut oil, salt and vanilla (and more water or almond milk if too thick).
Blend until smooth – stirring often.
To make the cashew cream:
Add soaked cashews, water and lemon juice to blender and blend until smooth.
Add coconut oil and blend.
Add the chocolate mousse into glass serving bowls.
Top with some fresh strawberries.
Then add a layer of the cashew cream.
Put that into the freezer or fridge to set for about 2 hours.
Right before serving top with fresh strawberries. Delicious!
Leftovers can be stored in the fridge (covered) for up to 5 days.
Enjoy the first day of summer on Saturday! My favorite time of year!