I told you on Facebook that I was thinking of a cashew mousse type thing. The recipe is raw, vegan, dairy-free, gluten-free and pure bliss!
It’s jam packed with healthy fats, stuff that I need to eat more in my diet. It might seem high at 19 grams per serving, but 2 Tbsps of your average nut butter is about 16 grams of fat.
Remember this can be used as a treat maybe once a week or if you like to savor, spread out the creme throughout the week! Top it onto a slice of warm toast with raspberries.Or you can spread some on french toast. Maybe add banana slices? If you want to make this only for dipping or spreading purposes, I suggest omitting a Tbsps or two of water. If you don’t mind a creamier dip/ spread then feel free to leave the extra water. Totally optional ideas for you.
If you want a sugar-free version of this mousse simply use stevia instead of the natural cane sugar and use sugar-free maple syrup (using this will no longer make it raw or vegan!) instead of the agave nectar. Enjoy!Ingredients (Makes Two Mini Mousses or 6 1-Tbsp Dip/ Spread Servings)
1/2 Cup of Raw Cashews
1/4 Cup of Warm Water
1/2 tsp of Natural Cane Sugar*
1/2 Tbsp of Agave Nectar*
2 Tbsps of Unsweetened Coconut Flakes
1 tsp of Cinnamon
1/2 of a Sun-Dried Vanilla Bean Pod*
Scrape seeds from vanilla bean and place into a food processor. Place all remaining ingredients into a food processor and pulse until mixture reaches a creamy consistency.
Divide into two small glasses for mousse or place into a container to save for dip/ spread. Top with extra cinnamon and let it chill in fidge for 30 minutes. Grab a spoon, knife, pita chips, toast, whatever and eat!Calories (Mousse): 240 Fat: 19g Sugars: 5g Fiber: 1g Protein: 6g
Calories (1 Tbsp): 80 Fat: 6g Sugars: 1.5g Fiber: 0.5g Protein: 2g