Chocolate Coconut Cashew Mousse


I generally try avoid vegan recipes on the basis that usually they are a poor excuse for the original full fat calorie laden original (sorry all vegans out there, nothing personal).
However it is January and to go with the hair shirt we should all be wearing I have been experimenting with a few simple ingredients to see how well this would turn out. Pretty nice as it happens, just 4 ingredients blend and refrigerate and you have a lovely light mousse which does have a slight nutty texture but still light all the same and which is perfect with a few raspberries or a shortcake biscuit (if you are going all out!)

Chocolate Coconut Cashew Mousse
Serves 4

Small 160ml tin of Coconut Milk
100gr Cashew nuts
2 tbsp Coconut fat
50gr hot chocolate mix and if it is unsweetened add 2 tbsp coconut nectar or coconut palm sugar.

Blend until smooth
Into the fridge for about an hour
Serve with a few raspberries

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