This recipe is a delicious way to use up nut pulp, left over from making your own almond nut milk.
This chocolatey strawberry dessert is a delightful treat on a summers evening and it's not too heavy, plus its dairy free, so great for anyone with allergies or who chooses not to eat animal products. I had about 2 cups worth of almond nut pulp, which I'd stored in the fridge for a day, to use in this recipe and a punnet of ripe Belgium strawberries (I'm currently in Belgium), which needed eating and thus, this mousse was created.
The recipe made a bowl and a glass full, the glass I created to demonstrate the layers, you can make more layers for a prettier pattern. The total making time is about 30 minutes, including freezing time.
You will need...
For the chocolate layer:
1 cup of almond nut pulp
1/4 cup brazil nuts
2/3 cup of water
3 tbsp cocoa
1 tsp vanilla essence
2 tbsp agave nectar
2 tbspn coconut oil
1. Using a blender, first add the brazil nuts and cocoa powder, blend until powder.
2. Then add the almond nut pulp followed by the rest of the ingredients. Blend on a medium speed until a smooth runny consistency, make sure all the solid bits around the side of the blender get whipped up. The texture will have a slight nutty feel, either blend until smoother or at a texture you like.
3. Pour a layer about 1/4 inch think into a bowl or 1/2 inch in a glass.
4. Layer chopped strawberries on top.
5. Put the bowl into the freezer and empty the remaining chocolate mousse from the blender into a jug or another bowl - you'll need the blender free to make the strawberry mousse.
For the strawberry cream layer:
1 cup almond nut pulp
2 tbsp coconut oil
1 tbsp vanilla essence/flavouring
2 tbsp agave nectar
juice from 1/2 a lemon
dash of water (optional depending how juicy strawberries are)
1. Place all ingredients into the blender and blend on a medium speed, until a nice smooth consistency.
2. Take bowl out of the freezer and pour a layer of strawberry mousse over, then return to freezer for 10 minutes.
3. Add more strawberries and another layer of chocolate mousse, return to freezer for another 10 minutes.
4. Repeat until all the mousse has been layered, decorate with dark chocolate flakes and strawberries.
Allow to thaw for 15minutes before eating - or refrigerate an 30 mins before eating, do not leave in the freezer for longer than a 10 minute setting time, as the strawberries will freeze through and create puddles of juice when they thaw!
I can't wait to make almond nut milk again, so I can create this yummy pudding again from the almond nut pulp.
Be the first to hear of new products and exclusive kitchenware discounts with the Baking Time Club email newsletter. Click here to Join Baking Time Club for Free.