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Chocolate-Mint Mousse and Berry Mousse Parfaits [Vegan]

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Cool and creamy, this soy-free, gluten-free, low sugar dessert is a great way to enjoy the abundance of late summer fruit - cozied up to some deep, dark chocolate and crunchy granola. If strawberries or raspberries aren't your thing, try blackberries and/or blueberries. Be sure to allow ample time to soften the cashews as this will assure a smooth, mousse-like consistency.

Chocolate-Mint Mousse and Berry Mousse Parfaits [Vegan]

This Recipe is :

Soy Free Vegan

Serves

6

Ingredients

Berry Mousse

  • 1 cup raw cashew pieces, soaked for ~8 hours
  • 1 tbsp. non-dairy milk
  • 1 cup fresh raspberries
  • 1 cup fresh strawberries, hulled
  • 1 tbsp. fruit-sweetened strawberry or raspberry jam
  • 1/4-1/2 tsp vanilla-flavored stevia liquid, or to taste 

Chocolate-Mint Mousse

  • 1 cup raw cashew pieces, soaked for ~8 hours
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup non-dairy milk
  • 1/2 tsp. peppermint extract
  • 1/2 tsp stevia liquid
  • 2 cups of your favorite granola
  • 12 strawberries, hulled and chopped
  • mint for garnish, if desired

Preparation

  1. Make the berry mousse: drain 1 cup of the cashews and put them into the bowl of a food processor.  Add ~1 tbsp. non-dairy milk and process until fairly smooth.  Add the strawberries, raspberries, jam, and stevia, if using.  Process until very smooth, scraping down the sides of the bowl as needed.  Pour the mixture into a medium-sized bowl and set aside.  Wash out the food processor bowl.
  2. Make the chocolate-mint mousse: Slowly melt the chocolate chips in a double boiler.  Meanwhile, drain the remaining 1 cup of cashews and place them in the bowl of a food processor.  Add the non-dairy milk and process until nearly smooth.  Pour in the melted chocolate, and add the peppermint extract and the stevia liquid.  Process until very smooth, scraping down the bowl frequently.
  3. Assemble the parfaits:  Line up six tall glasses.  Spoon in or pour a layer of the chocolate-mint mousse into the bottom of each glass, then top with a sprinkling of granola, followed by some chopped strawberries.  Spoon in a layer of berry mousse, and again, sprinkle with some granola and strawberries.  Continue in this order.  Top the parfaits with more granola, strawberries, and sprigs of fresh mint.  Chill parfaits until ready to serve.

 

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AUTHOR & RECIPE DETAILS


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I was into my 30s before I began running and working out, but I was still missing something: diet.  The animal products I was consuming were undoing the benefits of all of that physical activity.  Today my body runs on a plant-based, low-fat, low sugar diet that keeps me healthy and strong. I’m sharing – via An Unrefined Vegan - what I've learned by offering simple, delicious and nutritious recipes that nurture body, soul and conscience.


 

 

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