Cashews and avocados make the last word creamy base on this layered mousse recipe from the Wholesome Residing By a Plant-Primarily based Food plan: A Trilogy Sanctuary Cookbook. Prime off these cute mousse jars with recent berries, chocolate shavings, or drizzles of vegan caramel for an added flare.
What you want:
For the avocado mousse:
½ cup almond milk
1 cup avocado
½ cup agave
¼ cup cacao powder
1 teaspoon vanilla extract
For the cashew cream:
⅓ cup almond milk
1 cup cashews, soaked for not less than 2 hours
⅓ cup maple syrup
1 tablespoons vanilla extract
½ cup coconut oil, melted
¼ cup cacao powder
What you do:
- For the avocado mousse, right into a high-speed blender, add all components. Mix on medium to excessive velocity till easy.
- Into backside of 4 8-ounce wide-mouth mason jars, divide mousse. Gently faucet jar on counter to settle and flatten combination.
- For the cashew cream, right into a high-speed blender, add almond milk, cashews, maple syrup, vanilla extract, and coconut oil. Mix on excessive velocity, till easy.
- Take away half of combination and put aside. Add cacao powder to remaining combination in blender and mix till easy.
- Into 4 jars with mousse, evenly divide cacao cream. Gently faucet jar on counter to settle. Add vanilla cream to high and faucet once more to settle.
- Refrigerate for not less than 3 hours to set and revel in.
For extra chocolate mousse recipes, learn:
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