Cashew Cinnamon Mousse


Using cashews in desserts gives a beautiful creamy texture especially when accompanied with coconut milk or cream.  Cashews are a rich source of copper, good fats and tryptophan.  Your body uses tryptophan to make proteins, the B-vitamin niacin and the neurotransmitters serotonin.  Cashews are a great guilt free snack and are also great to make a nut milk with. This mousse is dairy free, refined sugar free, vegan and gluten free.  It is best made the night before serving so that the coconut milk has time to set.  Top with your favorite fresh fruit or leave to eat as is.  When serving the mousse take out of the fridge just before eating as it melts quite quickly.


400ml coconut milk 5 pitted medjool dates 1 cup raw cashews 1 tsp cinnamon 2 tsp raw cacao powder


Blend all ingredients into a blender and pour into bowls.  Place in fridge and leave to set.