Friday, November 30, 2018

Vegan Mousse





Blitz in blender.

Cashew Filling:
1 1/2 c raw cashews, cashew pieces (soaked 4 hours or overnight)
1/2 c raw agave or maple syrup
2 tsp vanilla
1/2 c coconut oil, melted
1 TBSP fresh lemon juice

Mint Mousse
2 medium avocados, peeled and pitted not too ripe
1 TBSP raw cashew butter
1/2 c raw agave
1/2 tsp sea salt
2 TBSP coconut oil, melted
1/2 c fresh mint leaves packed (12 steams)

Chocolate Mousse
1 medium avocado, peeled and pitted not too ripe
1 TBSP cashew or almond butter
1/4 c raw agave
1/2 tsp salt
1/2 tsp vanilla
1 TBSP coconut oil, melted
1/4 c cacao powder
1/4 c vegan chocolate chips, melted

It's taking some practice and trial runs to figure out the layers. 

Base  nut/date base
1st  -  White cashew layer
2nd -  Mint greet layer
3rd  -  Chocolate layer

original recipe

When mixing, best to avoid washing blender each time.  Work with the lightest colour first, the cashew layer, then mint, then chocolate. Then wash ;)

Maximum colour contrast and visual impact are best with a chocolate layer with a light coloured layer.  As in the first image, nut base, then white layer, then chocolate layer, then green layer, then ganache? Still finding the right layer colour combinations

Delicious easy-peasy chocolate ganche topping

Mousse #2
Add caption
Mousse #3
Crunchy dark chocolate topping

Mousse #4
Dusted with cacao for topping for that ..."oh so pampered look"

BASE:  Dates, almonds, walnut nut crunchy base

Creamy white mousse (cashew butter)

Spread over Sweet nut-crunchy base

Minty green layer (avocado green!)

 Next minty green mousse
(chopped mint leaves - drops of mint for extra flavour)

Creamy smooth

Now the left over I add melted dark chocolate for last layer

Finally topping of chocolate mouse with a hint of mint

Minty and green, lactose AND sugar free! A Vegans delight

Thanks Anatasia cafe for the inspiration!

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