This little cup of gold keeps me going all afternoon long; especially when it hits that part of day when you just had lunch yet you feel a little empty, a little bored and want to reach for a chocolate or cookie. The best part is it’s dairy free, refined sugar free, and filled with amino acids, fiber and the good fats that keep you from crashing.
I am the kind of girl who always wants a little cheeky dessert (okay I have a bad sweet tooth). Maybe its my Norwegian heritage, in our family you just aren’t full until you finish with something sweet. I am lucky because it is usually homemade like a sweet cardamom toast with homemade jam, lefsa, or Mormor’s almond cookies.
Currently my boyfriend and I are doing the Whole30 diet for the month of January, as we did last January, too. It is a really amazing experience for you and your body, we have learned so much about what our body tolerates, what drags us into feeling like we need a nap, and what keeps us going. In the rules you are to eat nothing processed, which is something I’ve always focused on. You are also supposed to swear off grains, legumes, sweets, treats, all sugars except those naturally occurring in fruit and dates (but still consume these minimally).
What I have found is that really my body craves some good fats. In the morning for breakfast I have coffee with collagen powder and MCT oil. When I started this I was so surprised at how full I feel and how much energy I seem to have in the mornings after my coffee and until lunch. I was amazed that I wasn’t crashing all morning long or even craving another cup. I wanted something like this for after lunch too, so I came up with my cashew coconut whipped mousse. Get ready for yum.
The mousse starts with 1 cup of frozen raspberries, a handful or cashews, 2 spoonfuls of coconut cream, and another 2 spoonfuls of chia seeds. I put everything in my vitamix and blend it on high to get a really nice whipped texture. It won’t be very sweet at all but the texture and fats feel so indulgent that you won’t miss it. However, if you do fancy a bit more sweetness to your mousse you can add some pitted dates. I soak mine in warm water before to make it easier on the blender. I suggest starting with 3 soaked dates and tasting it before adding more, this way you can really decide what you prefer. You can also switch up the berries, add blueberries or blackberries, or if you want to try with out berries give that a go and add some spices! Feel free to play around with the recipe and make it your own.
3/4 Cup cashews (I get mine at Trader Joes and actually found buying raw cashew pieces is $2 cheaper than whole cashews)
2tbsp full fat coconut cream (found in a can at whole foods or trader joes)
2 tbsp chia seeds
1/2 cup water or nut milk
1 pinch of salt
1 cup frozen raspberries **I add 1/2 cup more at the end to add color and raspberry chunks)
3-4 medjool pitted dates ** soak for 5 minutes in warm water to soften before adding to the blender
** Another note: If you are interested in making it a yogurt instead of a mousse, simply add one capsule of your probiotic to the blender as well.
Add cashews, coconut cream, water, and frozen berries to the blender and blend on high speed until combined and the texture is smooth, usually 1-2 mins.
Add chia seeds and salt and mix again on high until smooth and the chia seeds have broken down, usually 1-2 minutes.
Taste the mousse and if you would like to add a little more sweetness add your naked medjool dates and blend again on high speed until dates are combines. 30 seconds should be plenty.
Add more raspberries if you would like a little extra flavor and color.
Serve now or let the mousse cool in the fridge and serve later, cooling thickens it a bit which can be nice.
I notice that it continues to thicken over time because of the chia seeds and is perfect to transport to work with you for a pick-me-up when you need it! Enjoy 🙂