Recipe Ideas

Raw Vanilla and Raspberry Mousse Cake @coconutandbliss

Serves: 6
Cooking Time: 2 hours (freeze time)

Base:
• 2 cups Table of Plenty Macadamia, Cranberry & Coconut muesli
• ¼ cup coconut oil, melted
• 2 tbsp water
• 1 ½ tbsp pure maple syrup
Vanilla layer:
• 1 cup cashews soaked
• 1 tsp vanilla bean powder
• 3 tbsp pure maple syrup
• 2/3 cup coconut milk
• 1 tsp mesquite
• 2 tbsp coconut oil, melted
Raspberry mousse layer:
• ¾ cup cashews, soaked
• 1 cup raspberries
• 1 tsp vanilla bean powder
• 2 tbsp pure maple syrup
• 2 tbsp coconut oil, melted
• 1 lemon, juiced
• ½ cup coconut milk
Strawberries and cacao nibs, to top

  1. Blend Table of Plenty Macadamia, Cranberry & Coconut muesli in a high-speed blender until fairly fine.
  2. Place the blended muesli into a bowl with the coconut oil, maple syrup and water.
  3. Press into a greased, 15cm spring-form cake tin. Place in the freezer.
  4. In a high-speed blender, place all the ingredients for the ‘vanilla layer.’ Blend for a few minutes until smooth and creamy.
  5. Pour over the base and freeze for at least 2 hours or until firm.
  6. Next, blend all the ingredients for the ‘raspberry mousse’ for a few minutes until smooth.
  7. Pour the ‘raspberry’ layer over the ‘vanilla’ layer.
  8. Set in the freezer for at least 2 hours or until firm.
  9. Place in the fridge 20 minutes before serving, allowing it to slightly soften.
  10. Top with strawberries and cacao nibs.

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