Yesterday I was soaking cashews to make a cashew sour cream and after measuring out what I needed for the cream I made a dreadful discovery! I had about a cup of soaked cashews I didn’t need.

Okay, it was actually a wonderful surprise. Because 10 minutes later I had turned the extra cashews into this:


which we enjoyed after dinner.

This chocolate mousse is so easy to make it can be thrown together in just a few short minutes and the best part, it’s totally customizable to you!



Raw Chocolate Mousse
serves 2

1 cup cashews, soaked overnight
1/4 cup + 1 tbsp water
3 tbsp raw agave nectar
3 tbsp raw cacao powder
pinch of salt

Drain and rinse the cashews. In a vitamix or similarly high powered blender, blend cashews with water until it forms a very smooth paste. Add agave nectar, cocoa powder, salt, and flavor variations of choice. Mix again until combined. Spoon into two small serving dish and let mousse set up in refrigerator for at least 1 hour.



Chocolate Peppermint: add 1/2 tsp peppermint extract
Turkish Coffee: add 1-2 tsp instant coffee + 1/8th tsp cardamom
Almond Joy: 1/2 tsp almond extract + 2 tbsp shredded coconut
Chocolate Orange: 1 tbsp fresh orange juice or 1 tsp orange extract
Mexican Hot Chocolate: 1/2 tsp cinnamon + pinch cayenne
Funky Monkey: 1/2 ripe banana (omit 1 tbsp agave nectar) + 1 tbsp peanut butter