Raspberry Mousse Cakes
Prep time:
Cook time:
Total time:
- 2 cups cashews, soaked overnight
- ¾ cup coconut cream, melted
- juice of 1 lemon
- ⅓ cup raw coconut oil, melted
- juice of 1 lemon
- ¼ cup agave syrup
- 2 tbsp pure vanilla extract
- ¼ cup of water
- 1½ cup frozen raspberries
- optional: Beetroot powder for an extra nice color
- Place the cashews in a food processor and mix until well combined.
- Add water, lemon juice, agave syrup, vanilla, raspberries, melted coconut oil and coconut cream
- Fill the mixture in a rectangular tin and freeze for at least 5 hours.
- Take out of the freezer 15 minutes prior to eating :)
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/vegan-raspberry-raw-cakes/
3.5.3208