This is ridiculously easy to make and yet looks impressive and is devastatingly delicious. It is creamy, indulgent and totally nutritious! The cacao helps you feel great, the chia seeds are full of omegas; the brazil nuts are high in selenium, which helps prevent coronary artery disease, liver cirrhosis, and cancers; cashew nuts have selenium, as well as B vitamins and zinc needed for healing. (This is just to mention just a few health benefits!) The dessert is full of heart-healthy fats, it's dairy, sugar and gluten free. Obviously it's calorific, so make sure you serve it after a light meal! 🙂
- 150g / 1 cup brazil nuts
- 150g / 1 cup dates
- 1 tspn vanilla essence (or seeds from half a vanilla pod)
- 1 tbspn cacao powder
- 150g / 1 cup cashews
- 75g / 1/2 cup dates
- 250ml / 1 cup water
- 4 tbspn chia seeds
- 4 tbspn cacao powder
- 1 tbspn coconut oil
- pinch of finely ground good quality salt
Flavouring options: 1 tbspn finely grated orange peel, seeds from 1/2 vanilla pod, 1 banana, 1/2 cup raspberries
To make the base: Blend the brazil nuts until they turn into a flour or paste. Separately blend the dates so that they become a sticky mass. Add the vanilla and cacao powder and blend until all ingredients are combined. Press into a small round tin, separate ramekins or wine glasses.
To make the mousse: Blend the cashews and water until the mixture is smooth and creamy. Add the remaining ingredients and blend until smooth. If the mixture gets too thick, you can add a little more water. If you'd like to flavour the mousse, add your chosen ingrendient here and blend well.
Pour over the base(s) and set in the fridge for 1-2hours. Serve with fresh fruit and cacao nibs for added crunch!
If you don't have a high speed blender, such as a Vitamix, make sure that you soak the cashews for at least two hours first, then rinse them well. This will also help with digestibility. You can also soak the dates ahead of time to help them blend more smoothly.
If you don't have access to chia seeds, you can substitute with ground flax/linseeds, however, this will make the mousse a little grainier.
What do you think? Have you tried it? What did you put in yours????! 🙂