Tuesday, 30 September 2014


Raw Coconut Mousse.

1 cup of cashews, soaked in a bowl of water overnight
300ml coconut cream-left sitting in a cold fridge overnight
2tbsp pure maple syrup
15g cacao butter
1tbsp desiccated coconut
8 drops of vanilla essence 

100g dates
50g cashews
pinch of salt

1 medium sized cake tin

Sometimes when creating a recipe and it goes right first time, its delicious, it looks good and you know you have it. Other times of course, its a little off - its not terrible, but its a bit sickly or just didn't leave you wanting more, (even when you were so sure it would work and that the combination would go well together, it just doesn't seem to.) The Raw Coconut Mousse was definitely a case of trial and error. I had made similar recipes with chocolate cacao, but somehow this just didn't work. I adapted the recipe to add soaked cashews and it gave the mousse the bulk that it needed. I had this idea to originally top it with a mixture of red and white currants. Every saturday morning I would go to my local farmers market, but the white currants were either out of stock or just sold out. Eventually I gave up trying to buy white currants and opted to make it without, I still think it would have looked great decorated with them.

Base is made by blending the dates, cashews and salt into a doughy sticky ball. Place in a baking tin with raised edges, then line the edges with baking paper or use a tin with detachable base and place in the fridge. Melt the cacao butter in a heat proof dish over simmering water and set aside to cool slightly, this will give a nice, white chocolatey smell to the mousse. Drain the cashews and blend them in a food processor with the desiccated coconut until you have a chunky mixture. Add the coconut cream, cacao butter, vanilla essence and 1 tablespoon of maple syrup then blend again until smooth. Try a little and if you want it sweeter, add the second tablespoon of maple syrup and mix in. Add the mix on top of the base and place in the fridge to set for at least 4 hours, until the mixture becomes a solid mousse. I decorate the top with Physalis fruit and red currants. The coconut gives a creamy texture and flavour and I choose sharp fruits like red currants and Physalis fruit to give it a sharp tang. You could also blend the fruits themselves into the recipe.