Lavender Berry Mousse

Lavender Berry Mousse

Serves 5

  • 1 cup cashews, soaked in water for 2-8 hours then drained and rinsed

  • 1/3 cup coconut butter/coconut cream

  • 1 1/4 cups coconut water or water

  • 1/3 cup virgin coconut oil, preferably melted to room temperature

  • 1 1/2 cups halved strawberries or pitted cherries, fresh or thawed frozen

  • 1 cup boysenberries or blackberries, fresh or thawed frozen

  • 3/4 cup raspberries, fresh or thawed frozen

  • 2 – 3 drops lavender essential oil

  • 1/2 – 1 tsp berry-flavored stevia or stevia to taste

  • 1 Tbsp very fine berry fruit powder of choice (optional)

  • 3 – 4 Tbsp light honey or other light sweetener of choice to taste

  1. Add the cashews, coconut butter, and coconut water or water to a blender.

  2. Blend until very smooth and very creamy. This may take a minute or two. You should see air bubbles throughout the blending process.

  3. Add the boysenberries, strawberries, raspberries, lavender oil, stevia and honey, and blend again until very smooth.

  4. Add the coconut oil and blend just until incorporated.

  5. Pour into ramekins and cover with plastic wrap or fitted ramekin covers.

  6. For best results chill for at least 4 hours.

  7. Garnish as you wish and serve.

  8. Can be stored covered refrigerated up to 5 days.