Maca & Cashew Mousse Chocolate Cups Recipe

Maca & Cashew Mousse Chocolate Cups Recipe
12
Gluten Free, Vegan, Dairy Free
STORAGE
Store in airtight container in fridge for up to 10 days.

These Maca Cashew Mousse Chocolate Cups are the perfect sweet treat to create and enjoy sharing with family & friends (if you don't scoff them all yourself by accident!) Cute little gluten-free, dairy-free naturally sweet delights. Great for an indulgent moment.


Equipment
  • Small Bowl with Water
  • Silicon Moulds
  • Tray
  • Food Processor or Blender
  • Saucepan
  • Spatula
  • Fridge/Freezer
Method

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  1. Start this recipe a few hours in advance as you will need to soak the cashews. To do this, simply place cashews in a bowl and cover with water. Leave to sit for 3-5 hours.

  2. Make sure you have your silicon moulds handy too! Set them up on a tray so you can move them easily between the countertop and the fridge/freezer.

  3. Once the cashews have soaked, drain and discard the water and place the soaked cashews into a blender or food processor.

  4. Add the maca, coconut cream, maple syrup and vanilla extract. Blend until you have a thick, smooth mousse. Set aside.

  5. Take 150 grams of the chocolate. Melt over a double boiler (i.e. in a bowl sitting atop a saucepan of simmering water on the stove) until runny. As the chocolate is melting, stir in 1 tablespoon of coconut oil until smoothly combined.

  6. Divide the melted chocolate mixture evenly between your moulds. Place the moulds into the freezer for 20-30 minutes to set.

  7. Once the bases have set, remove from the freezer. Take the cashew mousse mixture, and gently dollop in a generous heaped teaspoon into the center of each mould.

  8. Flatten the mousse down a little with a spatula so you can easily cover it with melted chocolate, but leave a little gap around the edges so some chocolate can run down the sides.

  9. Take the remaining chocolate and coconut oil, and melt this batch the same way you melted the first batch.

  10. Pour the melted chocolate into the moulds, covering over the cashew mousse. If you're using any decorations, sprinkle them on top of the chocolate now, before it sets.

  11. Place the chocolates into the fridge or freezer to set (of course, it will be quicker in the freezer!).

  12. They're done! Store them in the fridge (they should last up to 10 days), or you can freeze if you'd like to keep them for longer.

Maca & Cashew Mousse Chocolate Cups Recipe Maca & Cashew Mousse Chocolate Cups Recipe

Click to enlarge

16 March 2017 - 2:33pm

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