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Vegan Blueberry Mousse

May 15, 2019

 

 

 

 

Star of the Show:  Blueberry

These gluten free mousses are super easy to make and packed with goodness from the blueberries. Blueberries aren't called a superfood for nothing - thanks to the anthocyanins which gives them their colour they have one of the highest antioxidant values of any fruit or veg and are full of Vitamin C. 

 

 

 

Ingredients: (Serves 4)

  • 1 cup raw cashews soaked in warm water for 2 hours ( macadamias work well too) 

  • 1/2 cup non dairy milk of choice

  • 2 tbsp maple syrup

  • 3 tbsp lemon juice

  • 1 tsp lemon zest 

  • 1 tsp vanilla extract 

 

For the blueberry compote

  • 2 cups blueberries (frozen work just as well as fresh) 

  • 1 tbsp maple syrup 

 

 

Method

1. Soak the nuts for a minimum of 2 hours or longer. Drain and rinse.

2. Add the nuts, milk, maple syrup, lemon juice ,lemon zest and vanilla to a high speed blender.  Blend until smooth and creamy.

3.  Put the blueberries and maple syrup in a saucepan on a medium heat.  Bring to a boil and then allow them to bubble on a low heat for about 8-10 minutes until they have cooked down. 

4. Allow the blueberries to cool down. 

5. To assemble layer your mousse mixture in 4 small bowls and swirl the blueberry compote through.

6. Place in the fridge to set for a couple of hours.

 

TNT Notes: swop the blueberries for blackberries if you pref 

 

 

 

 

 

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