Today I will be sharing with you my very own raspberry cheesecake mousse recipe. Oh, did I mention that it's vegan?!! Yes indeed!
So for those of you who eat vegan, or simply can't eat dairy, look no further for a way to satisfy your cheesecake cravings (cheesecake is one of the things I've missed most since giving up dairy)!
This recipe uses simple ingredients, is easy to make, plus it's super healthy for you! It makes for a great breakfast to start out your day, a wonderful mid-day snack, and it will wow your dinner party guests as a stunning dessert!
-To ensure this recipe is as healthy as possible, be sure to use 100% pure maple syrup. Most "maple syrups" sold at the store use high fructose corn syrup and a bunch of other nasty stuff. Read the ingredients before you buy, it's more expensive but so worth it.
-Coconut cream can be found in the Asian aisle at the grocery store. Thai Kitchen is the best!
-Use fresh raspberries! They're no good thawed out and all mushy. Plus they're healthier fresh!
-Soak 1 1/2 cups cashews in cold water in the fridge, overnight.
-The next day, drain and rinse your soaked cashews. Blend them until creamy in a food processor (I just use my Ninja!). Add a tiny bit of water if needed.
-Once your cashews are nice and creamy, set them aside.
-Open a can of coconut cream. Do not shake! Carefully spoon the creamy white part into a bowl, leave the watery stuff at the bottom.
-Fold in 2 tbs maple syrup.
-Fold in the creamy cashew concoction.
-Taste, and if you'd like it sweeter, fold in another tablespoon of maple syrup (I did).
This recipe filled both glasses, plus had enough the next day for two more glasses.