I have been planning on posting this recipe for a very long time now, and I am happy that I am finally doing it now. The timing seems perfect, we are about to officially welcome summer, so why not celebrate with a healthy and super delicious mousse?! 🙂 Today I will post the original recipe of this mousse, it is still my favourite. Since I discovered this dessert I went on adapting the recipe with other ingredients, and have been making also strawberry ice-cream, sorbet and frozen yogurts but I think it’s ok to first start with the basic recipe. 😉
I love cashew butter, it goes so well in deserts and gives an incredibly creamy and rich texture. Actually it is a great substitute for dairy cream and milk! Cashew nuts are a great source of healthy monounsaturated fats. Some studies show that consuming monounsaturated fats on a low fat diet can help reduce high triglyceride levels. Triglycerides are a form in which fats are carried in the blood, and increased levels are associated with increased levels of heart disease. Also a great source of minerals, such as copper, cashews can help increase your energy levels.
Strawberries, which are in season now are a great snack that contains lots of vitamin C, manganese and fiber. They have anti-oxidant and anti-inflammatory properties, and can help stibilize blood sugar levels. So make sure you stock up on fresh strawberries while they are in season, but get them organic as they are high on the dirty dozen list of fruits and vegetables, containing lots of pesticides.
So here is the recipe for the strawberry & cashew mousse, it is so easy to do, and trust me, once you make it, you will be hooked! 😉
- 600 gr frozen organic strawberries
- 120 gr cashew butter
- 5 Medjool dates, pitted
- 1/2 tsp vanilla extract
- 2-3 oat cookies (optional as a topping)
- Place the frozen strawberries, the cashew butter, the pitted dates and vanilla in a food processor and blend until smooth and creamy.
- Pour the mousse into glasses and put them in the fridge for about 30 minutes to set.
- You can also make this into ice-cream by putting the mousse in the freezer instead.
- When you are ready to serve the mousse, crumble an oat cookie on top. This will give extra crunchiness to the creamy texture of the mousse.