If I could have this for dessert every night, I would.
It has such a lovely, silky consistency and a lively, fresh flavour. It reminds me of raspberry ripple ice-cream - a childhood favourite of mine - and yet this version packs a nutritious punch and is even more delicious than it's predecessor!
That's what I find with eating real, unprocessed, wholesome food. Not only do you feel more energetic and positive, and enjoy better health, but it actually tastes way better. As a person, used to highly processed food, changes to a more natural, whole food diet, the food may at first taste bland. But as mind and body acclimatise to eating real food - wholesome food, free from harmful additives and added sugar - distinct natural flavours become increasingly vibrant and satisfying.
This particular recipe is a bit of a gem, in terms of nutrition and flavour. I wanted a dessert that would be packed full of heart-healthy fats and micronutrients, while tasting indulgent. 'Cause we all need to feel a little indulgent now and then!
Raspberries bring flavour, as well as a host of antioxidants and phytonutrients. Coconut cream, soaked macadamia nuts and avocado constitute the bulk of the mousse, while the spices and lemon combine and 'lift' the flavours.
Bestow Beauty Oil
Bestow beauty Oil is used in this recipe. Bestow Beauty Oil is a food for your skin. It is a blend of organic, cold-pressed oils to achieve a mixture of Omega-3 and -6 Essential Fatty Acids. Essential Fatty Acids are vital to our health, but they cannot be made within the body. We must ingest them!
Our skin is our biggest organ. It makes sense that our inner health and outer beauty are intricately related and interdependent.
Raspberry Ripple & Macadamia Mousse
Serves 2 / GF, DF, SF
For the mousse:
1/2C macadamia nuts, soaked for three hours and then drained
5 brazil nuts
1C coconut cream (the chilled, thick part)
3/4C frozen raspberries
1T Bestow Beauty Oil
1T lemon juice
1/4 C avocado (about 1/2 a small avocado)
1/2 t cinnamon
1/2 t vanilla powder (equivalent 1t vanilla extract)
1t raw manuka honey (optional)
Pinch himalayan sea salt
For the ripple:
1/2C frozen raspberries
For the topping:
Activated buckwheat groats ('buckinis'
1. Place can of coconut cream in the fridge to chill for at least 4 hours before making the mousse.
2. To make the ripple, simmer the raspberries and lemon juice in a saucepan over a low-medium heat until liquid is slightly reduced. This will only take a few minutes. Then remove from the heat, pour into a container, and chill in the fridge until needed.
3. To make the mousse, scoop out 1 cup of the thick coconut cream and place it in your high-power blender along with all the other mousse ingredients.
4. Blend until mousse is a smooth, silky consistency.
5. Remove ripple from the fridge. Alternately layer mousse and ripple into two jars for a layered effect. Alternatively, scoop all the mousse evenly into both jars, then top with the ripple. Simply stir a few times to get a 'ripple' effect.
6. Top with cacao nibs, buckinis, and a sprig of fresh mint.
7. Put the lids on the jars and chill for at least 5 hours before serving.
With love from my kitchen to yours,