Coconut & Berry Mousse*

Recipes

Dec 1

Whilst this is likely to be a more gentle Christmas I still want to make it as special as possible. With vegan desserts I’m always looking for ways to make things delicious, satisfying and really pretty and this coconut and berry mousse ticks all the boxes. It can be made in advance the night before as it’s served chilled and you can get creative with your toppings and add crunch and texture with extra nuts and berries. The coconut milk you use is important and the Frontier Foods one blends perfectly. I really hope you enjoy this!

Serves 4.

90g Cacao butter
130g soaked cashew nuts - presoaked weight.
1 can of Frontier Foods full fat coconut milk
150 ml Maple Syrup or light agave
1 teaspoon of miso paste
2 vanilla pods scraped out or 2 teaspoons vanilla extract
200g Frozen berries - feel free to substitute with any frozen variety.
To serve - flaked almonds and mint leaves and some more fresh raspberries.

Melt the cacao butter over a low heat and set aside. Pour all the remaining ingredients into a high speed blender and process till combined. With the motor still processing stream in the cacao butter. Taste for sweetness and add a little more agave or maple if required. Pour into tumblers and refrigerate for minimum 4 hours before serving. Add the flaked almonds, some more berries and a sprig of mint just before serving.