Quite possibly my favourite dessert was created in my kitchen this week. I was planning to make my Chocolate Cheesecake but found that I didn't have the correct ingredients, and so I free-styled and ended up with this bad boy. To be honest, I think I prefer this to my cheesecake, which I didn't know was possible...
There are two components that make this mousse incredibly fluffy. Firstly, the cashew nuts were soaked over night before being blended, which makes them extra soft. Secondly, the combination of Greek yoghurt and coconut milk makes it less dense and much lighter - that extra creamy mousse element. If you are dairy intolerant, you could make this with coconut yoghurt instead.
A common question I get from my clients is, 'can I make and eat your sweet recipes'? The answer is always related to the individuals goals and concerns, but what I can tell you, is that if you are following a low glycemic diet for weight, blood sugar, or energy reasons, then this is most likely a sweet treat that will suit you exceptionally well in moderation. Alternatively, if you have SIBO or Candida, you may want to skip it.
What desserts would you like to see recreated for a healthy palate? I am always up for a challenge!!
Enjoy this wee number this Sunday on Valentines :)
Chocolate Mousse Cake
1/3 cup raw cashew nuts
2/3 cup raw almonds
1/2 cup desiccated coconut
1/3 cup dates
1 tsp cinnamon
3 Tbsp coconut oil, melted
Chocolate Mousse Layer
1/4 cup coconut milk or water
1/4 cup unsweetened Greek yoghurt
5 Tbsp cacao powder
4 Tbsp rice malt syrup
/2 cup coconut oil, melted
1 cup cashews, soaked overnight and drained
- Place almonds and cashews in a food processor and pulse until they are roughly chopped.
- Add the coconut, raisins, salt and cinnamon. Pulse until well incorporated.
- Pour the melted coconut oil over and pulse for 1 minute, until the mixture sticks together when pressed between your fingers.
- Pour mixture into a lined loaf tin. Press firmly with the back of a spoon, making sure the base is level.
- Place in the freezer and prepare the chocolate mousse.
Chocolate Mousse Layer
- Place all ingredients in a smoothie maker, keeping the coconut oil till last to make sure it doesn't solidify.
- When all ingredients are in the processor, blitz until smooth and there are hardly any white bits.
- Pour over the base. Shake the loaf tin back and forth on the bench to make sure the mixture gets into the corners of the tin and becomes level.
- Sprinkle with cacao nibs.
- Place back in the freezer until set, then slice into 18 slices.
- Keep in the fridge for two weeks or in the freezer for 1 month.
Feed, nourish, value yourself.