Raspberry Ripple & Macadamia Mousse

This wonderful dessert packed full of heart-healthy fats and micronutrients, while tasting indulgent was recently created by Emma of Heartfelt Kitchen and contains Bestow Beauty Oil! We especially love the little jars she has used which are great for popping in the fridge or taking with you.

Raspberries bring flavour, as well as a host of antioxidants and phytonutrients. Coconut cream, soaked macadamia nuts and avocado constitute the bulk of the mousse, while the spices and lemon combine and ‘lift’ the flavours.

Doesn’t it look and sound divine, enjoy 🙂

RECIPE

Serves 2 / GF, DF, SF

For the mousse:
1/2 cup macadamia nuts, soaked for three hours and then drained
5 brazil nuts
1 cup coconut cream (the chilled, thick part)
3/4 cup frozen raspberries
1 tablespoon Bestow Beauty Oil
1 tablespoon lemon juice
1/4 cup avocado (about 1/2 a small avocado)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder (equivalent 1t vanilla extract)
1 teaspoon raw manuka honey (optional)
Pinch himalayan sea salt

For the ripple:
1/2 cup frozen raspberries
1 tablespoon lemon juice

For the topping:
Activated buckwheat groats (‘buckinis’)
Cacao nibs
Mint leaves

Method
1. Place can of coconut cream in the fridge to chill for at least 4 hours before making the mousse.
2. To make the ripple, simmer the raspberries and lemon juice in a saucepan over a low-medium heat until liquid is slightly reduced. This will only take a few minutes. Then remove from the heat, pour into a container, and chill in the fridge until needed.
3. To make the mousse, scoop out 1 cup of the thick coconut cream and place it in your high-power blender along with all the other mousse ingredients.
4. Blend until mousse is a smooth, silky consistency.
5. Remove ripple from the fridge. Alternately layer mousse and ripple into two jars for a layered effect. Alternatively, scoop all the mousse evenly into both jars, then top with the ripple. Simply stir a few times to get a ‘ripple’ effect.
6. Top with cacao nibs, buckinis, and a sprig of fresh mint.
7. Put the lids on the jars and chill for at least 5 hours before serving.

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