Vegan blueberry mousse

SERVES: 6  TIME: 3 hours

Blueberries are one of our favourite fruits and we don’t have to tell you about all of their great antioxidants and health benefits. One way to feel really naughty whilst still getting your five a day – now that is a dessert we like.

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  1. Pull the blueberries out of the freezer and allow them to sit for a little while to defrost (10-15 mins should do it) and drain the water from the cashews.
  2. Combine the cashews, 2 cups of the blueberries, lemon juice, hot water, coconut oil and vanilla extract in a food processor until well blended.
  3. Pour the mixture into 6 separate serving dishes or glasses, like martini if you’re a fancy pants. We popped ours in the fridge for 24 hours to create more of a mousse texture but you can serve immediately if you like!
  4. Just before you are ready to serve, you’ll need to create the blueberry compote. In a saucepan add 1 cup of frozen blueberries, ¼ cup of caster sugar and 2 tbsp of water and heat. Keep an eye on the compote as the sugar slowly turns to syrup (10-15 mins on a low heat), once thick enough remove from the heat, allow to cool and pour over the mousse. Serve and enjoy!


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