This mousse recipe is a mixture of two of my favourite childhood desserts - Dr Oetker Chocolate Mousse and a striped vanilla-chocolate spread that I used to love. While the recipe nails the texture and flavour incredibly well, it's way healthier thanks to the absence of any refined sugar, oils or flour. It's also raw if you use raw cashews (natural cashews aren't considered raw because they're heated to remove the natural poison inside) and raw cacao powder. And the best part is, it's SO easy to make. All you have to do is chuck all the ingredients in the blender.
If you decide to make this recipe, please tag #revelinplants on Instagram cause I'd love to see the results! 🙂
Don't shy away from experimenting with this recipe, you could literally make this a million ways. Just chocolate, just vanilla, flavouring with fruit, etc. I'll post  some of my favourite flavour combos soon!
Blend all ingredients except cocoa powder in a high-speed blender.
Divide the mixture into two and add cocoa powder into one.
Place them in a jar, cover and chill for 30 minutes to 1 hour so let it firm up. Serve as is or with some coconut cream with a cherry on top.
Ingredients
Directions
Blend all ingredients except cocoa powder in a high-speed blender.
Divide the mixture into two and add cocoa powder into one.
Place them in a jar, cover and chill for 30 minutes to 1 hour so let it firm up. Serve as is or with some coconut cream with a cherry on top.
