Apricot & Chocolate Mousse
Vegan, Gluten Free, Wheat Free, Rice Free, Yeast Free, Refined Sugar Free, Soya Free
Crohns, Coeliac & Endometriosis Safe
3oz Agave Nectar
4 Tbls Almond Milk
1 Tsp Vanilla Paste
2oz Cocoa Butter
1oz Pure Spread
First Soak your cashews in boiling hot water for 2 hours.
Melt you cocoa butter.
Put all of you ingredients apart from the apricots into your blender. and blend until nice and smooth
Next add your apicots and blend until they finely chopped.
You will be left with a lumpy mixture.
Now add you carob and blend until smooth.
blend the water into your mixture .
Blend a little longer so that it gets lighter so it has a moose texture.
you can also scoop out the mixture into a bowl and take your whisk to it to get more air into the mixture.
Scoop the mixture into pots and put them into your fridge to set.
Or if you can not wait then free free to just dig in.
Hope your all having a lovely Easter.
x x x