This raspberry cashew mousse is a creamy, cool and sweet dessert for a warm day. It is vegan, dairy-free and gluten-free, needs no baking and comes together in a blender in about 15 minutes.
Cashews and coconut oil give the mousse its silky texture, while raspberries add colour and a fresh, tangy note. Prepare it a few hours ahead and serve it straight from the fridge, topped with fresh raspberries and dried flower petals.
Planning your meals between fasting cycles? This plant-based dessert is one to enjoy once you have completed reSET, our 5-day fasting-mimicking program.
Serves: 8 | Prep: 15 minutes | Chill: 2 to 3 hours
Ingredients
- 250 g frozen raspberries, thawed
- 300 g water
- 120 g coconut oil, melted
- 200 g cashews
- 50 g agave syrup
- 1 pinch of salt
- 100 g fresh raspberries, to garnish
- Edible dried flower petals, such as rose, to garnish
Directions
- Melt the coconut oil and set aside.
- In the meantime, blend the thawed raspberries, water, cashews, agave syrup and salt until smooth. With the blender running, slowly pour in the coconut oil to emulsify.
- Portion into dessert cups and garnish with the fresh raspberries and dried flower petals. Refrigerate for a few hours for a thicker mousse.