Ingredients:
Raw White Chocolate Mousse
- 100g cashew nuts
- 120ml BRITA filtered water
- 25g raw cacao butter
- Handful of berries
- 200g coconut cream
- 3 tbsp coconut oil
- 1 vanilla pod with seeds
- 4 tbsp powdered agave sugar
Serves: 2
Preparation time: 2 hours
Cooking time: 30 minutes
Chilling time: 6-8 hours
Method:
- Soak the cashew nuts in water for 2 hours.
- Melt the raw cacao butter over a Bain Marie and leave to cool. Melt the coconut oil in a separate pan.
- Drain the cashew nuts and put them into a blender. Add the cacao butter, coconut cream and blend until smooth. Add the melted coconut oil, seeds from the vanilla pod and the powdered sugar and blend until completely smooth, like velvet.
- Pour the mixture into 2 small ramekins or cups and put into the fridge to set for 6-8 hours or until solid.
- Take out of the fridge for 1 hour before serving so it becomes a softer consistency. Garnish with berries for a beautiful finish.
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