This luscious recipe article was featured recently on Annmarie and Kevin Gianni’s website “Renegade Health”. Check it out directly here:
See below for a video demo on this recipe!
“This White Chocolate Superberry Mousse has become my newest all time favorite raw dessert recipe, and there are so many reasons why!”
First off, and on the most basic level, the flavor is sublime, like some sort of fantastic childhood dream come to life. Then there’s the light, creamy, melt-in-your mouth texture, and I can’t leave out the stunning violet color thanks to our superberry powders!
With all of these elements tantalizing the senses there are some super added bonuses that need mentioning, and when I say “super,” I mean super berry. Oh yes, acai and maqui add a super punch of antioxidants, vitamins and minerals to your truly divine fairyland dessert.
Once you have all of your ingredients, this is a pretty straightforward and easy-to-make recipe that is sure to thoroughly please any crowd. (My two-year-old son can’t get enough, and it’s hard for me to stop eating it as well!) So, gather all of your ingredients and try this recipe. It’s a treat that nourishes, uplifts and delights on so many levels!
Note: If you don’t know where to purchase any of the ingredients, they all can be found at the Living Tree Community, except for the flavor extract, which can be purchased through Medicine Flower.
WHITE CHOCOLATE SUPERBERRY MOUSSE
recipe by Chaya-Ryvka Diehl
Prep Time: 15 minutes to make the mousse. Allow at least 2 hours for the mousse to set before serving.
In your high speed blender place:
1 cup purified or spring water
½ cup cashew butter
5 Tbs. raw honey (or liquid sweetener of choice)
¼ + 1/8 tsp. high mineral sea salt
½ tsp. vanilla powder
1 Tbs. + 1 tsp. acai powder
1 Tbs. + 1 tsp. maqui powder
1 tsp. rice lecithin or Non-GMO soy lecithin
4 drops medicine flower blueberry flavor extract
Blend on high to incorporate all ingredients, and to create a completely smooth texture.
Add: 4 oz. cacao butter (chop, weigh and melt before adding).
Continue blending to fully incorporate cacao butter. Pour into parfait cups or one large container and set in your refrigerator for 2–6 hours to firm. Enjoy! (Store refrigerated for up to 5 days.)