SILKY CHOCOLATE MOUSSE METHOD

To make this truly silky, you’ll need a high-powered

blender, such as a NutriBullet or a Vitamix. At

this time of year, frozen raspberries are fine to use.

Serves two

INGREDIENTS

150g cashews 120-180ml almond milk 1 heaped tbsp raw cacao powder or cocoa powder

2-3 soft pitted dates Raspberries or any berries

Soak the cashews in a bowl of cold water for at

least four hours or overnight. Drain and place in a blender. Add 120ml almond milk, along with the cocoa or raw cacao and dates. Blend until completely smooth (this took me three minutes; add a little extra almond milk if it isn’t blending to a lovely yogurt-like mass). Pour into serving bowls and place in the fridge for

one to two hours. Top with the raspberries

and serve.