Wednesday, August 8, 2012

White Chocolate Raspberry Mousse

1 bag frozen organic raspberries, defrosted and room temp
1/3 c. melted raw cacao butter
¼ c. agave nectar
1 c. dates, soaked for at least 4 hours
¼ tsp sea salt
1 TB lemon Juice
1-1/2 cups cashews, soaked for at least 4 hours
1 tsp vanilla extract
Coconut water as needed
Melt cacao butter over a very low flame in a saucepan on the stove. Place all ingredients in a blender including melted cacao butter and blend until smooth. If mixture is too thick and your blender has a hard time blending, add coconut water little by little to loosen up the mixture. Refrigerate for a couple hours before eating

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