Cacau Brasil Vegan Mousse

Allergens

Tree Nuts, Soy (in chocolate)

Ingredients

• 1 cup raw cashews, soaked overnight 1/2 cup unsweetened almond milk 3 tbsp coconut oil 6 oz dark chocolate (at least 70% cocoa), chopped 1/4 tsp sea salt 1/4 cup maple syrup

Instructions

1. Drain and rinse the soaked cashews. Blend them with almond milk until creamy and smooth. Set aside.
2. In a double boiler, melt the chocolate and coconut oil together, stirring occasionally.
3. Once the chocolate is fully melted, slowly pour it into the blender with the cashew cream.
4. Blend again until fully combined. Add sea salt and maple syrup, then blend once more.
5. Pour the mousse into two glasses and chill in the refrigerator for at least 3 hours or until set.

Chef’s Insight

This mousse can be made ahead of time, making it perfect for dinner parties or get-togethers.

Notes

The mousse may separate when blending, but it will still taste delicious.