5 Ingredient Blueberry Mousse
This easy dairy-free mousse is simply made with just 5 ingredients. Blueberries add natural sweetness, and create such a pretty colour. Raw, vegan, gluten free, fruit-sweetened and paleo - this one checks lots of allergy-friendly boxes. It's delicious, light and makes a great dessert.
I had every intention of posting this recipe before our summer vacation, but time got away and so I get to share it now. This recipe is special to me because it was the first treat I made and could enjoy after months of being unwell this winter (a story for another time). Since then, I've been making it pretty often because it's just lightly sweet and is totally satisfying. The bonus is that it can be made in about 10 minutes ... I recommend soaking the cashews and letting the frozen blueberries sit out for a bit to defrost a little, but to be honest I often just throw un-soaked raw cashews and totally frozen blueberries into the blender and within a few moments, I have this lovely mousse! If you go my short-cut route, then just be sure to use hot water and then add the coconut oil after the first blend so that it doesn't harden from the chill of the blueberries.
We just spent a week at a cottage in the Muskokas, which felt like the epitome of summer - campfires, swimming in the lake, morning coffee while watching the fog float across the water, and all the fishing Zach could fit in. It was slow and comfortable in all the best ways. Now that we're back, it feels a bit like summer in fast forward! Something about August makes me want to fit in all the beach picnics, drive-in movies, early morning walks by the canal and patio drinks that I can before Autumn comes.
I hope you guys are squeezing in all the summer fun, too! Sending love and happy vibes! xoxo
5 Ingredient Blueberry Mousse
Note: Frozen wild blueberries work best here because they are sweeter, so additional sweeteners aren't needed. If you prefer your mousse a little sweeter, try maple syrup, coconut nectar or raw honey and start with a couple teaspoons - adjust as you like.
1 cup raw cashews (soaked for a minimum of 30 minutes)
1 cup frozen wild blueberries
1 tablespoon lemon juice
1/4 cup hot water
2 tablespoons coconut oil, melted
1/4 teaspoon vanilla bean powder or a splash of vanilla extract (optional)
1/2 teaspoon maqui berry powder (optional)
fresh blueberries, lavender sprigs, edible flowers as garnish (optional)
Allow the frozen blueberries to sit for about 10 minutes to allow them to defrost a bit.
Drain the cashews. In the pitcher of a high speed blender, add the ingredients in this order: blueberries, drained cashews, lemon juice, hot water, and the vanilla and maqui berry powders if you're using them. Begin blending on low speed, using the tamper stick or stopping and scraping the sides with a spatula to push all the ingredients towards the blade. Slowly increase the speed to high. Once the mixture looks well-blended stop the blender and pour in the melted coconut oil. Blend again for 30 seconds.
Pour the mousse into 4 serving dishes. Garnish as you like - I chose fresh blueberries, fresh lavender, and tiny little strawberry flowers. Serve immediately, or chill for two hours to firm up (which creates more of a mousse texture). Leftovers keep well in the fridge if stored in a sealed container, for 3 days. Enjoy!
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