Vegan Mousse

Recipe

Crust:

Dates
Almonds
Walnuts

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
https://awhiskandtwowands.com/raw-cashew-layered-chocolate-mint-mousse-cake/


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!