Blueberry Lemon Cashew Mousse

Recipe Details

Servings: 2

Recipe Category: Dessert

Difficulty Level: Easy

Cooking Times 90 minutes including 60 minutes in the fridge)

This mousse is creamy and dreamy. It’s gluten-free and dairy-free. I hadn’t made it in a long time but the ice storm here in the GTA allowed for some creativity in the kitchen this weekend.

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What you’ll need

• 1 cup raw cashews (soaked overnight and washed)

• 1/2 cup coconut cream or regular cream if you consume dairy

• 1/4 cup coconut oil (melted or semi-melted but not hot)

• 1/4 cup freshly-squeezed lemon juice (lime juice works too but the flavour will be different obviously)

• 1/4 cup liquid sweetener (Maple syrup works well but we have an allergy in the house. I use organic cane syrup and even less than 1/4 cup)

• 1/2 cup frozen or fresh organic blueberries (raspberries work really well in this recipe as well)

• 1 tsp pure vanilla extract

• 1 pinch salt

• Optional (not optional for me since I love chocolate): cacao nibs and/or chocolate chips/shavings (sprinkle at the bottom and atop your mousse)

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Once you have the ingredients, it’s extremely easy to make… as in: throw all the following ingredients into a blender* and refrigerate for at least an hour before you enjoy.

*I took half the mixture out before I added the blueberries for visual appeal in the picture shown.

This recipe is from annehussain.com