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Creamy Cherry Mousse

Uncategorized Feb 14, 2020

Happy Valentine's Day!

I'll be the first to admit it:  I'm a sucker for all things "Valentine's Day-ish": the cards, the flowers, the romance.  Everything!

Including the "red food" as part of the Valentine's Day Dinner menu.

This brings me to today's recipe.

It originated from a "Creamy Cherry Cheesecake" recipe that I occasionally make (non-dairy, of course).  It's quite wonderful too.

But then I got to thinking: The filling is really the best part of this dessert!  Then, as my "what if" wheels began to turn in my head, "Creamy Cherry Cheesecake" became "Creamy Cherry Mousse"!

This recipe will save you the time and the work of making a crust, without having to sacrifice any yumminess whatsoever.  Think of it as my Valentine's Day gift to you!  You're welcome.

 

Creamy Cherry Mousse

2 cups raw cashew nuts

1/3 cup fresh lemon juice

1/2-1/3 cup pure maple syrup or honey (depending on tartness of fruit)

2 tsp. vanilla extract

Grated zest of one lemon

1/2 cup coconut oil, melted and cooled to room temperature

2 cups frozen tart cherries*, thawed (juice drained and saved for another use)

1. Rinse cashews.  Place them in a bowl, cover them with cold water, and soak them overnight in a refrigerator.  (If you're in a pinch, you might be able to get away with a 4 hour soak, but it won't be quite the same.)

2. Drain soaked cashews, rinse again, and add them to a blender, along with the lemon (juice and zest), sweetener of choice, vanilla, and coconut oil.

3.  Blend, blend, and blend some more until entire mixture is ultra smooth and creamy.

4. Add cherries to the blender, and continue blending until smooth.

5. Spoon mixture into classy dessert dishes (wine goblets or martini glasses are nice), and garnish in a tasteful and highly sophisticated manner--to your heart's content!  Shaved dark chocolate, toasted chopped almonds, and/or coconut whipped topping might just do the trick.

5. Chill until set.

Serves:  4-6

* Sweet cherries may be substituted for the tart cherries.  Strawberries work well too.  Remember to adjust sweetener according to taste.

 

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