Recipes

Chocolate Mocha Cashew Mousse With Crunchy Peacan Nut Crisp and Fresh Raspberries

This delightfully rich, creamy, chocolate mocha mousse is 100% Vegan Friendly, Gluten Free, Dairy Free, caffeine and coffee Free and most impressively Sugar Free!! This decadent dessert is made with natural sweeteners of Brown Rice Syrup and Maple Syrup! It will satisfy both the pallet and the eye of any foodie!!

Crunchy Pecan Nut Crisp Topping

1 Tbsp Safflower Oil

1/8 cup brown rice syrup

1/8 cup maple syrup

1 cup chopped pecans

1 cup chopped walnuts

1/2 cup unsweetened shredded coconut

1 tsp ground cinnamon

Pre-heat oven to 350 degrees Ferenheit. In a small bowl mix together all dry ingredients. Set aside. In a Sauce pan heat oil, brown rice syrup and maple syrup, stirring until bubbles form and it begins to foam. Add dry mixture to sauce pan and coat with sweet foam mixture. Spread onto a parchment lined baking sheet. Bake for 10-15 minutes or until it becomes golden. Let cool and break into a medium small pieces to garnish mousse

Chocolate Mocha Cashew Mousse

2 cups cashews, soaked overnight in water

1 1/4 cups coconut milk

2 Tbsp Maple Syrup

4-5 Tbsp Brown Rice Syrup

2 (28g) squares dark unsweetened chocolate, melted

1 tsp vanilla bean extract

1 Tbsp Danylion Blend, Coffee Like Beverage Mix

4 Tbsp boiling water

Soak Cashews over night in water or at least 6 hours. Dilute Coffee-Like-Beverage with boiling water and let cool. Add all ingredients to blender and blend on high scraping edges at intervals to find a smooth creamy consistency. If too thick at small amount of coconut cream at a time until desired consistency is found. Once blended pour into desired serving glasses and top with fresh raspberries and Crunchy Pecan Nut Crisp!! Enjoy!

Recipe by JE Lamble Concepts