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Cultured Cacao Mousse




This decadent dessert from Kehoe's Kitchen ticks all the boxes….cultured, superfooods, high fat, antioxidants, wholefoods, raw, dairy free, activated, gluten free….

Actually the biggest tick is that it takes two minutes to make and only dirties the blender.

ingredients


2 jars of Kehoe’s Kitchen Vanilla Cashew Yoghurt (380ml)

125g butter/ghee, coconut oil , Avocado or any combination you like (must be set / fridge chilled)

3 tbsp cacao powder

1 tbsp vanilla extract

80g honey, or more to taste


method

Measure out all ingredients into your high speed blender.
 Ensure butter/coconut oil is set solid straight from the fridge.
 Blend on high using tamper to mix well until just combined and smooth and creamy. Don’t blend for too long as the heat can melt the fat and kill the yoghurt bacteria.
 Spoon into 6 small ramekins so they are about half filled.
 Chill in the fridge for an hour until set.
 Serve topped with berries, cacao nibs, chopped activated nuts and seeds, coconut chips, whatever you desire.