MACA CASHEW MOUSSE CHOCOLATE CUPS

MACA CASHEW MOUSSE CHOCOLATE CUPS

MACA CASHEW MOUSSE CHOCOLATE CUPS

MACA CASHEW MOUSSE CHOCOLATE CUPS

MACA CASHEW MOUSSE CHOCOLATE CUPS

Maca Cashew Mousse Chocolate Cups are a delicious healthier dessert, and they’re vegan and paleo friendly! Gluten free, dairy free and naturally sweetened with maple syrup.
Prep Time 30 mins
Total Time 30 mins
Course Chocolate
Servings 12

Ingredients
  

  • 1 cup cashews raw – about 120 grams
  • 3 tbsp maca powder, about 20 grams – I used Indigo Herbs OrganicMaca Powder
  • 1/4 cup maple syrup – 60 mL
  • 1/4 cup coconut cream – 60 mL (or full fat coconut milk) – keep a littleextra on hand to thin out the mousse if needed
  • 2 tbsp vanilla extract
  • 375 grams dark chocolate
  • 4 tbsp coconut oil

Instructions
 

  • Start this recipe a few hours in advance as you will need to soak the cashews. To dothis, simply place cashews in a bowl and cover with water. Leave to sit for 3-5 hours. Makesure you have your silicon moulds handy too! Set them up on a tray so you can move themeasily between the countertop and the fridge/freezer.
  • Once the cashews have soaked, drain and discard the water and place the soakedcashews into a blender or food processor. Add the maca, coconut cream, maple syrup andvanilla extract. Blend until you have a thick, smooth mousse. If it’s too thick, add a littleextra coconut cream. Set aside.
  • Take 150 grams of the chocolate. Melt over a double boiler (i.e. in a bowl sitting atopa saucepan of simmering water on the stove) until runny. As the chocolate is melting, stir in1 tablespoon of coconut oil until smoothly combined.
  • Divide the melted chocolate mixture evenly between your moulds. Place the mouldsinto the freezer for 20-30 minutes to set.
  • Once the bases have set, remove from the freezer. Take the cashew mousse mixture,and gently dollop in a generous heaped teaspoon into the center of each mould. Flatten themousse down a little so you can easily cover it with melted chocolate, but leave a little gaparound the edges so some chocolate can run down the sides.
  • Take the remaining chocolate and coconut oil, and melt this batch the same way youmelted the first batch.
  • Pour the melted chocolate into the moulds, covering over the cashew mousse. Ifyou’re using any decorations, sprinkle them on top of the chocolate now, before it sets.
  • Place the chocolates into the fridge or freezer to set (of course, it will be quicker inthe freezer!). They’re done! Store them in the fridge (they should last up to 10 days), or youcan freeze if you’d like to keep them for longer.
Keyword MACA CASHEW MOUSSE CHOCOLATE CUPS
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