This recipe is inspired by my Raw Cacao Mousse recipe. I keep playing with Irish Moss, a new ingredient for me, and wanted to come up with a fruit-based version of the mousse. I used dried mango but am looking forward to using fresh mango when it is in season again.
(Makes four 6oz puddings, but you can use smaller containers to make more cups!)
5 Pitted Dates (soaked overnight or add boiling water and soak 5 mins)
1/4 C. Brazil Nuts (soaked overnight or add boiling water and soak 5 mins)
1/3 C. Dried Mango (torn into smaller pieces and soaked overnight or add boiling water and soak 5 mins)
3/4 C. Irish Moss Puree (how-to and recipe here)
1 C. Almond Milk
1/2 C. Full Fat Coconut Milk
2 Tbsp. Maple Syrup
1/2 Tbsp Vanilla Extract
Juice of 1/2 a Lemon
Pinch of sea salt
4 Tbsp. Dried or fresh Wild Blueberries, for the bottom of containers
2 Tbsp. Shredded Coconut
1. Combine soaked brazil nuts, mango and dates in food processor or vitamix and blend until mostly combined, scraping down the sides if needed.
2. Add prepared Irish Moss puree and blend until smooth.
3. Add remaining almond milk, coconut milk, salt, maple syrup, lemon juice, and vanilla extract, blending for a few minutes until completely smooth and chunk free. Taste to make sure it is sweet enough to your liking before pouring it into cups!
4. Add blueberries to the bottom of your containers. Pour mango mousse into 4 mini mason jars or ramekins, sprinkle with shredded coconut, and let chill in the refrigerator for at least 2 hours. The Irish Moss takes a bit of time to set up and become firm.
5. Enjoy! You are a raw dessert goddess!