This entirely vegan mousse is so creamy and luxurious. Sweetened with maple syrup to give it lovely caramel notes, it’s packed full of goodness as well as being delicious.
It used soaked cashews and coconut milk to provide body and creaminess. I also just love the flavour of coconut and matcha together, meant to be. Matcha is full of antioxidants and like coffee and tea contains caffeine. if you’re someone who can’t have coffee desserts without it impacting your sleep then you should definitely stay away from this at night time too.
Because it’s vegan it’s also dairy and egg free, plus it’s gluten free because it’s mousse so it’s basically for everyone. Unless you have a nut allergy…
It’s important to use a good quality thick coconut milk in this, not a lower fat variety. You can actually replace the coconut milk with coconut cream if you want it to be thicker. I like it a little lighter so stick to coconut milk.
This mix is also perfect in a vegan cheesecake, just put your favourite biscuit base on the bottom and top it with this.
If you’re low on time. Soaking the cashews in boiling hot water for a couple of hours will work, you might just have a slightly less smooth final product.
Ingredients
1 cup cashews, soaked over night
1 tsp vanilla extract
3 Tbs maple syrup, add extra if you want it sweeter
1 Tbs matcha powder
1 cup coconut milk
pinch of salt
To decorate: I used matcha, desiccated coconut, toasted coconut, grated dark chocolate, a dollop of coconut yoghurt and rose petals (so fancy)
Directions
Drain the soaked cashews and place in a food processor and add the vanilla extract. Process until a smooth paste forms and then add the maple syrup.
Process for another minute and then slowly add the coconut milk.
Once it’s all added, scrape down the sides, add salt and process again. You want to make sure everything is smooth and well mixed. Taste and add more sweetener if you like.
Pour into 4 serving cups, I used glass ramekins but you could use any glass, jar or even a tea cup. Set in the freezer for half an hour or at least an hour in the fridge. You can actually eat it straight away too! Top with your favourite toppings (I’ve included some of mine in the ingredients list) a dollop of coconut yoghurt or cream provided a lovely contrast.
Tip: I stained my desiccated coconut green by stirring in a 1/2 tsp of matcha into a couple of Tbs of coconut.
HH. x
