Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

Raw blackberry amaretto mousse cake

4 Comments

blackberryameretto

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/

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4 thoughts on “Raw blackberry amaretto mousse cake

  1. This cake looks beautiful! I love the flavour combination of blackberry and almonds, yum! It would be a great addition to 5-Ingredient Mondays (http://siftstirandsavour.com/2013/07/21/5-ingredient-mondays-stuffed-bell-peppers-blackberry-ginger-chia-jam-caramel-sauce/), if you’re interested 🙂

  2. This looks amazing, and I’m pretty sure I will be making this 🙂 Just getting loads of blackberries right now! Wonder what I can use instead of a springform pan…any ideas?

    • Thanks! You could try wrapping the inside of the pan in parchment paper to prevent sticking.You would have to cut a piece out to fit the bottom and one to fit the sides. And then make sure it is really firm by letting it sit in the refrigerator over night before removing from the pan. Then gently tipping upside down to remove onto another plate. (Then right side up) Or if you don’t care about making it look pretty just eat it out of the regular pan:)

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