Who knew that cashews, when soaked, could become the base for a creamy, silky, decadent chocolate mousse? Maybe the vegans, but I had no idea and would have never thought to soak cashews for a few hours and put them in the VitaMix, until I was testing a vegan “cheesecake” recipe as an option for the twins 1st birthday “cake”. I am not giving them any grain until after they are over a year old corrected, so that means they will actually be 14 months – having preemies requires math all the time! Anyways, this leaves me in the gluten-free category for a birthday cake and I’m not exactly comfortable there. That is until I was eating vegan, chocolate, cheese-less, dairy-free, absolutely delicious filling that turned into chocolate mousse right before my eyes and I had to recreate this little treat for dessert over the weekend!
The “cheesecake” didn’t go over very well with the big kids (because it’s not cheesecake at all without that signature tangy cheesy flavor that only actual cheese offers), so I needed to revamp and rename it. It’s now just chocolate mousse and it’s perfect!
Unless…you absolutely can’t wait to refigerate it overnight, you’ll take a few bites and discover that it’s also chocolate pudding and really delicious. Maybe you will eat the entire bowl (with your family, I mean), then decide to make mousse next time. Either way you will be happy…like people are while eating chocolate pudding…and mousse.
- 1-1/2 cups raw cashews soaked for 3 hours then drained
- 1 can organic coconut milk
- 1 tbsp coconut oil
- ½ cup of chocolate chips
- Juice of one lemon
- Maple suryp to desired sweetness (about 2 tbsp)
- Place cashews in a bowl and cover with spring water. Let soak for 3 hours then drain
- Place into VitaMix and set to med-low speed
- Add coconut milk, coconut oil, chocolate chips, lemon juice and maple syrup
- Let blend until smooth and creamy - about 2 minutes.
- Pour into bowl and refigerate overnight
Top with homemade whipped cream and strawberries!