I have been working really hard the past few days painting our house (by myself) in this hot weather. This was a well deserved treat for desert tonight. I think I am going to be obsessed with almond extract for a while because YUM! It goes so well with blueberries, blackberries, and cherries!
Raw blackberry amaretto mousse cake
For the mousse:
2 cups soaked cashews
4 soaked medjool dates
1/3 cup melted coconut oil
1/4 cup coconut milk
2 teaspoons almond extract (or amaretto liqueur)
1 cup fresh blackberries
20 drops vanilla stevia
For the crust:
3/4 cup ground cashews
2 soaked medjool dates
pinch of sea salt
* Blend mousse ingredients in the blender/processor until smooth (you can layer white and purple by blending without the blackberries and dividing in half then only adding the berries to one of the halves.)
*Combine crust ingredients and press into the bottom of a greased 4″ springform pan.
* Refrigerate for at least 6 hours to set. I usually leave it for 24 hours before eating.
* I topped with mint leaves, blackberries, and flower petals.
This recipe is also seen here http://dietdessertndogs.com/2013/07/25/wellness-weekend-july-25-29-2013 and here http://www.thetastyalternative.com/2013/07/allergy-free-wednesdays-week-78-july-31.html and here http://www.allergyfreealaska.com/2013/07/25/whole-food-fridays-7-26-13/