Thursday, April 4, 2019

Chocolate Cashew Mousse

1 c. cashews (can substitute pecans)
1/4 c unsweetened cocoa powder
1 t. vanilla extract
2 t. local honey
3/4 c. almond or coconut milk
2 T. coconut oil
2-4 dates

Blend all ingredients in a high speed blender or food processor, until super smooth and fluffy. Refrigerate and it will firm up into a mousse texture.
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