Valentine Cranberry Mousse

Ok, so I had a few people requesting this recipe after I posted it on Facebook. Wow! I can't believe that my last post was in November! A lot has happened since then; like snow and more snow!

I made this a day after Valentine's Day because I didn't have enough time to make it on the day of; better late then never!

 I know I mentioned that I would discuss sweeteners after the last post but I decided to please those who requested this recipe first. It was a little time consuming to sit down and remember the measurements of each ingredients. So here it is.

Ingredients:

4 cups raw cashews (soaked for 8-12 hrs)
2 cups raw pecans
2 cups cranberries (frozen or fresh)
1/4 raw coconut oil (melt by placing hot water in a large bowl & place on top the oil in a smaller bowl)
3 tbsp. raw coconut nectar or honey
2-3 tbsp. coconut milk



For the crust:

Place pecans in a food processor or a high powered blender like a Vitamix; grind pecans on low speed until powder like form. In a bowl, mix pecans and 1 tbsp. of honey together and place inside a large tart pan or small individual tart pans. Allow to set in the freezer for 10 mins.

For the mousse:

Grind cashews in a blender till powder form then add the coconut milk, coconut oil and the rest of the honey until creamy and soft. More coconut milk can be added to make the fluffy consistency.

 

Should look like this. 

Set half of the creamy cashew mixture in a bowl for the whipped cream and set aside the remaining
cashews.

Next, grind the cranberries in the blender till powder form. Then, add the cranberry mixture into one of the cashew mixture and blend with a handheld mixture.

   

Remove the crust from the freezer and place mousse mixture in the tart pan.

 

                               

Enjoy!
Many Blessings,
Mum