Cashew Cream Chocolate Mousse - 4-5 servings
In preparation for our Healthy Desserts class, one of our participants told me that they can’t eat any soy products. As part of the class I was preparing my Chocolate Mousse with Coconut Cream which happens to be made with silken tofu! I didn’t want them to be left out, so I developed an equally delicious version using cashews!
Ingredients:
1 cup cashews, soaked at least 2 hours
6 dates, pitted and soaked for 10 minutes in hot water
1 tsp. vanilla extract
2 Tbsp. cacao powder
1/2 cup chocolate chips (sugar free work great here)
1 cup cashew milk
1 Tbsp. Allulose or another liquid sweetener (substitute liquid Monk fruit or Stevia)
2 egg whites + 1/2 tsp. cream of tartar (optional to make a lighter mousse)
Directions:
Rinse soaked cashews and place them into the bowl of your blender along with all the other ingredients.
Blend well for about 1 minute in a high-speed blender until completely smooth.
If you prefer a lighter mousse, whip egg whites until foamy, add cream of tartar and continue to whip till firm peaks are formed (the peaks will stand straight up when the beaters are lifted from the mixture). Gently, fold egg whites into chocolate mixture until well combined.
Pour into 4-5 dessert cups. Refrigerate. It will begin like a pudding but will set as it cools. Top with coconut cream if desired.