Maca Cashew Mousse Chocolate Cups
Maca Cashew Mousse Chocolate Cups are a delicious healthier dessert, and they're vegan and paleo friendly! Gluten free, dairy free and naturally sweetened with maple syrup.
Print
Pin
Servings: 12 pieces
Ingredients
- 1 cup cashews raw - about 120 grams
- 3 tbsp maca powder, about 20 grams - I used Indigo Herbs Organic Maca Powder
- 1/4 cup maple syrup - 60 mL
- 1/4 cup coconut cream - 60 mL (or full fat coconut milk) - keep a little extra on hand to thin out the mousse if needed
- 2 tsp vanilla extract
- 375 grams dark chocolate
- 4 tbsp coconut oil
Instructions
- 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. 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.
- Once the cashews have soaked, drain and discard the water and place the soaked cashews into a blender or food processor. Add the maca, coconut cream, maple syrup and vanilla extract. Blend until you have a thick, smooth mousse. If it's too thick, add a little extra coconut cream. Set aside.
- 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.
- Divide the melted chocolate mixture evenly between your moulds. Place the moulds into the freezer for 20-30 minutes to set.
- 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. Flatten the mousse down a little 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.
- Take the remaining chocolate and coconut oil, and melt this batch the same way you melted the first batch.
- 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.
- Place the chocolates into the fridge or freezer to set (of course, it will be quicker in the freezer!). 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.
Notes
*I add a little coconut oil to the chocolate in this recipe because it makes the chocolate set at a slightly softer consistency. This way, when you remove the chocolate cups from the fridge, they will be a little easier to bite into / break / slice into. I think this makes them a little more pleasant to eat. However, you can leave it out if you prefer.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!