I figured this recipe out recently while trying to make good chocolate ice-cream without the cream, sugar and eggs. The result was so thick and creamy it didn't need freezing and it was found to be delicious straight from the fridge which is always handy!
It's super easy to make and has a good amount of sustaining fats, antioxidants, iron, calcium and magnesium from the cacao and also some protein from the nuts.
I always make a decent amount so its worthwhile but you could halve the recipe if you are worried you might eat it all in one go! (or pop some in the freeze for another day)
If you can buy your ingredients in bulk its much cheaper. If you like to use cashews in your life, ask at Commonsense organics for their price on 2.5 kilos of cashew nuts. You can then store them in the freezer for longer shelf life.
Two cups of cashew nuts (preferably organic) soaked overnight and rinsed and drained.
One can of quality coconut cream (we use Karo from Moore Wilsons)
One cup of cacao powder (we use Natava brand)
Half a cup of maple syrup (or honey)
Three tablespoons coconut oil melted on a low heat
Half a teaspoon vanilla extract
A good pinch of salt
Put all the ingredients into a high speed blender, the food processor will also work but you need to blend it for a while till the nuts are all blended in. Test it every couple of minutes till it is smooth.
Then put into a container and into the fridge to chill. Done!
We love to serve the chocolate mousse with coconut yogurt and berries - in the photo above those are New Zealand blackcurrants. Not grown in China like many frozen berries are!
Thanks for reading. Enjoy.
Director City Osteopaths