Ethereal Sakura-Infused Vegan Mousse Cake

Allergens

Nuts (cashews), Coconut

Ingredients

• 1 cup raw cashews, soaked overnight
• 3/4 cup unsweetened almond milk
• 1/2 cup coconut oil, melted
• 3/4 cup agave syrup
• 1 tablespoon sakura
• infused water (see instructions)
• 2 teaspoons sakura powder
• 1/2 cup coconut cream
• 1 1/2 cups vegan chocolate, melted
• 1/4 cup almond flour
• 1/4 cup arrowroot starch
• 1/8 teaspoon sea salt

Instructions

1. Prepare sakura infused water by steeping 3 tablespoons of dried sakura blossoms in 1/2 cup of hot water for 30 minutes. Strain and discard the blossoms.
2. In a high speed blender, combine soaked cashews, almond milk, melted coconut oil, agave syrup, sakura infused water, and sakura powder. Blend until smooth and creamy.
3. Transfer the mixture to a bowl and fold in the coconut cream. Cover and refrigerate for 2 hours or until set.
4. In another bowl, combine melted chocolate with almond flour, arrowroot starch, and sea salt. Mix well.
5. Spread a thin layer of the chocolate mixture on the bottom of each serving dish. Set aside to firm up in the refrigerator for 10 minutes.
6. Once the mousse is set, carefully spoon it onto the chocolate base in each dish, creating a dome shape. Smooth the top and return to the refrigerator for another 30 minutes to set completely.
7. When ready to serve, garnish with edible sakura blossoms and a sprinkle of sakura powder.

Chef’s Insight

The harmony of flavors and textures in this dessert is truly a testament to the beauty of Japanese cuisine.

Notes

Use high-quality vegan chocolate for the best results.