Cashews and avocados make the ultimate creamy base in this layered mousse recipe from the Healthy Living Through a Plant-Based Diet: A Trilogy Sanctuary Cookbook. Top off these adorable mousse jars with fresh berries, chocolate shavings, or drizzles of vegan caramel for an added flare.
What you need:
For the avocado mousse:
½ cup almond milk
1 cup avocado
½ cup agave
¼ cup cacao powder
1 teaspoon vanilla extract
For the cashew cream:
⅓ cup almond milk
1 cup cashews, soaked for at least 2 hours
⅓ cup maple syrup
1 tablespoons vanilla extract
½ cup coconut oil, melted
¼ cup cacao powder
What you do:
- For the avocado mousse, into a high-speed blender, add all ingredients. Blend on medium to high speed until smooth.
- Into bottom of four 8-ounce wide-mouth mason jars, divide mousse. Gently tap jar on counter to settle and flatten mixture.
- For the cashew cream, into a high-speed blender, add almond milk, cashews, maple syrup, vanilla extract, and coconut oil. Blend on high speed, until smooth.
- Remove half of mixture and set aside. Add cacao powder to remaining mixture in blender and blend until smooth.
- Into four jars with mousse, evenly divide cacao cream. Gently tap jar on counter to settle. Add vanilla cream to top and tap again to settle.
- Refrigerate for at least 3 hours to set and enjoy.
For more chocolate mousse recipes, read:
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
