Vegan Blueberry Mango Mousse

Ingredients:

1 cup raw cashews, soaked in 2 cups of water for at least 2-4 hours
1 cup coconut water
1/2 cup organic grade B maple syrup
1 tbsp alcohol free vanilla extract

2 cups frozen mangoes, thawed
1 pint fresh blueberries, reserve some for garnishing

1/2 cup raw cocoa butter, melted over double boiler or very low heat



Drain cashews and add to blender. Cover nuts with coconut water and blend until smooth and nuts are completely ground. Add maple syrup and vanilla, mangoes and blueberries. Blend until smooth and all fruits is incorporated. Slowly add melted, slightly cooled, cocoa butter and continue to blend until smooth and thick (approximately 3 minutes). Transfer mousse to small bowls or any long stem glass. Top with fresh blueberries and chill for at least 2-4 hours.

Raw Chia Cashew "Tapioca" Pudding

Ingredients:

Cashew Creme:

1 1/4 cups raw cashew pieces, soaked in 1 1/2 cups water overnight

2 packets xylitol

1 tsp alcohol free vanilla extract

1 cup water

Add soaked cashews, xylitol, 1 tsp vanilla and 1 cup water to blender and blend until thick and creamy. Add more water 1=2 Tbsp at a time if too thick. Should be smooth without any pieces of cashew left.


Pudding:

1/2 cup chia seeds

1 cup water + 1/2 cup water

1-2 tsp cinnamon

1/4 organic grade B maple syrup

1 tsp alcohol free vanilla extract

Cashew Creme (recipe above)

In large bowl, add chia seeds, 1 cup water, cinnamon, maple syrup and vanilla. Stir to mix. Add cashew cream and stir well. Place in refrigerator and stir every 5-10 minute. Add remaining 1/2 cup water after 30 minute and mix well. Let chill for at least 1-2 hours before serving.

Can be topped with fresh berries, sprig of mint or additional cinnamon.