Wild Blueberry Mousse Cake

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Ingredients

Crust

  • 1 1/2 cups walnuts (soaked and dehydrated ideally)
  • 2/3 cup pitted packed dates, chopped
  • 1/3 cup shredded coconut
  • 1-2 teaspoons pure vanilla or water

Blueberry Filling

  • 2 cups wild blueberries (soaked and dehydrated ideally)
  • 1 1/3 cup cashews
  • 2/3 cup irish moss gel
  • 6 tablespoons coconut nectar
  • 2 tablespoons + 2 teaspoons lemon juice
  • 1/2 cup melted coconut oil
  • 2-4 drops stevia, if needed
  • 1/4 cup blueberries

Topping

  • 3 cups wild blueberries
  • 1/2 – 2/3 cup blueberries or other berry
  • Splash of fresh lemon juice

Preparation

Crust

  1. Grind all ingredients together in a food processor except the vanilla.
  2. Add vanilla or water starting with 1 teaspoon. Pulse briefly. Add just enough that the mixture holds together when pressed in your hand. Do not overprocess of the oil will come out of the walnuts.
  3. Press evenly into the bottoms of 7 – 10 mini mason jars or other containers (depending on how much crust you want in each).

Blueberry Filling

  1. Combine the blueberries, cashews, moss gel, nectar and lemon juice in a high speed blender until completely smooth.
  2. Add the coconut oil and blend briefly to incorporate. Taste and add a few drops stevia if it needs more sweetness.
  3. Briefly blend in the 1/4 cup blueberries on a very low speed, keeping some texture.
  4. Pour the filling over the crusts in the jars. Chill in the fridge for at least 8 hours.

Topping

  1. Mash the 1/2 cup berries with a fork. Fold together with the blueberries and add the lemon juice.
  2. You want just enough mashed berries to add a bit of liquid to the blueberries.
  3. Spoon over the chilled mousse cakes.

Recipe courtesy of Sweetly Raw

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