Ingredients
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2 large ripe avocados (about 200 grams each)
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1/2 cup raw unsweetened cashew pieces
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1 can full-fat coconut milk (14 oz / 400 ml)
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1 tbsp fresh lemon juice
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1/2 tsp vanilla extract
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1/4 cup maple syrup (optional)
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Himalayan pink salt (for rimming glasses)
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Water
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Ice cubes
Directions
Subtitle: This decadent, refreshing, and healthy avocado mousse gets its creaminess from cashews and coconut milk, making it perfect for hot summer days!
Ingredients:
* 2 large ripe avocados (about 200 grams each)
* 1/2 cup raw unsweetened cashew pieces
* 1 can full-fat coconut milk (14 oz / 400 ml)
* 1 tbsp fresh lemon juice
* 1/2 tsp vanilla extract
* 1/4 cup maple syrup (optional)
* Himalayan pink salt (for rimming glasses)
* Water
* Ice cubes
Instructions:
1. Prepare the avocado base: Scoop out the flesh of the avocados into a blender along with the cashews, coconut milk, lemon juice, vanilla extract, and maple syrup (if using). Blend until smooth and creamy, adding water as needed to achieve desired consistency.
2. Chill the mixture: Transfer the avocado mousse to a bowl or container, cover with plastic wrap directly on the surface of the mixture, and chill for at least 2 hours or up to overnight.
3. Rim serving glasses: Place a small bowl filled with ice water next to your serving dishes. Working one at a time, dip the rims of the glasses into the water, then roll them lightly in a mixture of Himalayan pink salt and water to coat the edges. Set aside.
4. Assemble the dessert: Once the mousse has chilled, spoon it into the prepared glasses, leaving about 1/4 inch of space at the top. Using a sharp knife, cut off the stem ends of the strawberries and hull them if necessary. Slice the berries thinly and arrange them artfully on top of the mousse. Serve immediately.
Note: To make this vegan dessert even more delicious, you can also drizzle a little agave nectar, maple syrup, or your favorite fruit jam on top before garnishing with fresh mint leaves and/or edible flowers.
Serves: 4-6
Difficulty: Easy
Nutrition Facts per serving:
* Calories: 200
* Total Fat: 18g
* Saturated Fat: 1g
* Cholesterol: 0mg
* Sodium: 110mg
* Carbohydrates: 6g
* Dietary Fiber: 3g
* Sugars: 4g
* Protein: 2g
Steps
|
1
Done
|
Prepare the avocado base: Scoop out the flesh of the avocados into a blender along with the cashews, coconut milk, lemon juice, vanilla extract, and maple syrup (if using). Blend until smooth and creamy, adding water as needed to achieve desired consistency. |
|
2
Done
|
Chill the mixture: Transfer the avocado mousse to a bowl or container, cover with plastic wrap directly on the surface of the mixture, and chill for at least 2 hours or up to overnight. |
|
3
Done
|
Rim serving glasses: Place a small bowl filled with ice water next to your serving dishes. Working one at a time, dip the rims of the glasses into the water, then roll them lightly in a mixture of Himalayan pink salt and water to coat the edges. Set aside. |
|
4
Done
|
Assemble the dessert: Once the mousse has chilled, spoon it into the prepared glasses, leaving about 1/4 inch of space at the top. Using a sharp knife, cut off the stem ends of the strawberries and hull them if necessary. Slice the berries thinly and arrange them artfully on top of the mousse. Serve immediately. Note: To make this vegan dessert even more delicious, you can also drizzle a little agave nectar, maple syrup, or your favorite fruit jam on top before garnishing with fresh mint leaves and/or edible flowers. Serves: 4-6 Nutrition Facts per serving: |
