Ingredients
Clusters
- ½ cup raw pecans, chopped
- ½ cup raw shelled pistachios, whole
- ⅓ cup raw cashew butter
- ¼ cup coconut oil, melted
- 1 tablespoon coconut sugar
- ¼ teaspoon Himalayan pink salt
Mousse
- ½ cup organic tahini paste
- ⅓ cup maple syrup
- 2 ¼ cups coconut cream solids (refrigerate can overnight and separate from liquid)
- 1 vanilla bean, cut lengthwise and scrape seeds using a knife (or use 1 teaspoon vanilla extract)
Method
Step 1
Start with making the clusters. Roast the nuts on a dry skillet over medium heat for 5 minutes, stirring occasionally, until golden. Set aside to cool.
Step 2
In a medium bowl, add cashew butter, coconut oil, coconut sugar, and salt. Add nuts and stir to coat.
Step 3
Spread nuts in a single layer onto a flat surface lined with parchment paper. Freeze until set, about 30 minutes. Once ready, break into chunks using your hands.
Step 4
In a large mixing bowl add tahini paste and maple syrup. Add 2 tablespoons of the solid coconut cream and stir using a whisk. When fully incorporated, set aside.
Step 5
Combine the remaining coconut cream and vanilla bean (or vanilla extract) and whip, on high, using a stand or hand mixer until fluffy.
Step 6
Using a spatula, gently fold a quarter of the whipped cream into the tahini mixture, fold until incorporated, and continue the process 3 more times. Transfer to the refrigerator, covered, until ready to serve.
Step 7
Remove from the refrigerator and divide the mousse into individual serving plates/cups. Garnish with clusters and serve.
Nutritional analysis (if serving 10): Calories: 333g, Total Fat: 28g, Saturated Fat: 12g, Cholesterol: 0mg, Fiber: 1g, Protein: 7g, Carbohydrates: 14g, Sodium: 70mg, Sugars: 9g, Net Carbs: 13g
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