There is nothing better than a recipe that is, not only gluten free and vegan, but requires absolutely no baking! This one by Panacea's Pantry is a hit in our household as it is rich & creamy but also sweet & tasty!
A key ingredient is cherries which are packed with nutrients and are full of health benefits. Cherries are rich in antioxidants, are anti-inflammatory and can boost exercise recovery.
In addition, cherries may assist with heart health and improve your quality of sleep. They are also absolutely delicious and are so easy to add to your diet. So if you're looking to incorporate healthy cherries into your weekly regime, give this recipe a try and let us know how much you love it!
Ingredients
Chocolate mousse
1 cup cashews, soaked 4 hours
1/4 cup almond milk
3 Tbsp maple syrup
2 Tbsp cacao
1/2 tsp pure vanilla extract
1/4 cup (35g) cacao butter buttons (or any cacao butter, just use the weight measurement if you’re using chunks)
Cherry jam
1 heaping cup cherries, stems and stones removed
1 Tbsp water
1 tsp chia seeds
120g chocolate of choice
Method
1. Make cherry jam. All the cherries and water to a saucepan and cook on medium heat for 3-5mins on until cherries soften and begin to release their juice. Add chia and cook a further 5 mins, stirring occasionally. Turn off heat and set aside to cool.
2. Make mousse. Melt cacao butter in a heat proof bowl Bain Marie style*. Once liquid, remove from heat and set aside to cool. Add remaining mousse ingredients to a blender and blend until smooth. With the blender running, stream in melted (and cooled- it should be warm, not hot) cacao butter and continue to blend until completely incorporated. Use the blender tamper if necessary.
3. Pour mousse batter between 12 mini muffin trays. I used a silicone tray for this- which I recommend. Top with cherry jam then place in the freezer for 4+ hours.
4. Melt chocolate in a heat proof bowl, Bain Marie* style. Once melted, remove from heat. Remove the mousse cups from the freezer and their moulds. Live a small tray with baking paper. Dip each cup into the melted chocolate. I use 2 forks to do this, and allow excess chocolate to run off the dipped cup into the bowl. Place on lined tray then repeat with with all cups. Set in fridge for 1 hour, then store in an airtight container in the fridge (up to - week) or freezer (up to one month).
* Bain Marie method. This is the correct way to melt chocolate or cacao butter, and ensures you don’t ruin the chocolate! Add 2-3 cm water to a saucepan and bring to the boil. Set a heat prod bowl on the top of the saucepan. The bowl should be resting on the saucepan rim and NOT touch the water. Keep heat on the lowest setting, melting slowly.
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