Vegan Avocado Chocolate Mousse With Vanilla Cashew Cream

Cashews and avocados make the final word creamy base on this layered mousse recipe from the Wholesome Residing By means of a Plant-Primarily based Weight loss plan: A Trilogy Sanctuary Cookbook. Prime off these lovable mousse jars with recent berries, chocolate shavings, or drizzles of vegan caramel for an added flare.

What you want:

For the avocado mousse:
½ cup almond milk 
1 cup avocado
½ cup agave
¼ cup cacao powder
1 teaspoon vanilla extract

For the cashew cream: 
⅓ cup almond milk 
1 cup cashews, soaked for at the least 2 hours
⅓ cup maple syrup 
1 tablespoons vanilla
½ cup coconut oil, melted
¼ cup cacao powder

What you do:

  1. For the avocado mousse, right into a high-speed blender, add all components. Mix on medium to excessive velocity till easy.
  2. Into backside of 4 8-ounce wide-mouth mason jars, divide mousse. Gently faucet jar on counter to settle and flatten combination.
  3. For the cashew cream, right into a high-speed blender, add almond milk, cashews, maple syrup, vanilla extract, and coconut oil. Mix on excessive velocity, till easy. 
  4. Take away half of combination and put aside. Add cacao powder to remaining combination in blender and mix till easy. 
  5. Into 4 jars with mousse, evenly divide cacao cream. Gently faucet jar on counter to settle. Add vanilla cream to high and faucet once more to settle.
  6. Refrigerate for at the least 3 hours to set and revel in.