Spring Strawberry Cashew Mousse

May 7, 2016



Spring Strawberry Cashew Mousse

Nut base:
1 cup of pecan nuts
1/2 cup almond nuts
1/2 cup Medjul dates
a pinch of sea salt

Toast the pecans and macadamias for extra flavor (and to get rid of the enzyme inhibitors).
Place in a food processor and pulse to create big chunks, then add the dates and salt, and mix until a dough is formed.
Press the dough into a muffin tray and place in the fridge.

Strawberry mousse:
1/2 cup macadamia nuts
1 cup cashew nuts (soaked for 2 to 5 hr)
1 cup Medjul dates
3 cups strawberries (preferably organic, the non-organic varieties have a high pesticide load)
3 tbsp melted coconut oil
2 tbsp lime juice
1/4 tsp vanilla powder

Rinse the soaked cashews and place in a high speed blender with the other ingredients until you have a smooth mousse.
Pour over the base and freeze for 2-3 hours.
Decorate with additional strawberries before serving.
Bon appetite!