Vegan, sweetened only with apricots and easy to make, this mousse can be served as a glamorous last course. This light and smooth dessert has a delicate apricot flavor that is both sweet and slightly tangy. It is also rich in protein and fiber. This is a clear dessert with benefits.
Where a traditional apricot mousse is typically made with whipped cream, egg whites and sugar this recipe uses cashews, lemon juice and dried apricots. Don’t be fooled by the simplicity of the ingredients, their combination guaranteed an extra creamy and fancy treat.
Cashews are always mentioned as a nut but in reality they are seeds, since they grow inside the cashew fruit. They are packaged with beneficial plant compounds and nutrients. Cashews are an excellent source of copper, a mineral used in many important functions such as energy production, brain development and for a strong immune system.
They are also an important source of magnesium, which is needed for muscle and nerve function, regulating blood sugar levels and blood pressure. Therefore a proper magnesium intake may reduce the risk of heart disease and stroke.
Furthermore cashew nuts contain phytates, which can impact the absorption of vitamins and minerals. Soaking the nuts overnight is recommended to reduce their phytate load and improve their digestibility and nutrient intake. A simple step that makes a difference.
Dried apricots are a good source of powerful antioxidants such as beta carotene, lutein and zeaxanthin, they will help fight free radicals that can damage your cells and DNA. In the body beta carotene is converted into vitamin A. Vitamin A is needed to maintain a healthy vision and prevent age-related eye problems. Vitamin A together with other antioxidants present in apricots may help protect your skin against sunlight and pollution by lowering the risk of wrinkles and sunburn. Beauty in a bite.
They are also rich in potassium, a mineral that can help regulate blood pressure accordingly to reduce the risk of heart disease. Plus it is also important for nerve and muscle function besides being crucial for helping move nutrients around the body.
Now it is your turn to try this delicious mousse and reap all the benefits.
Here is another delicious recipe with apricots, Matcha & Apricot Granola.
Prep: 20 mins | Cook: 0 mins | Total: 20 mins
1 cup of boiled sweet potato
1 cup of raw cashew nuts (preferably soaked overnight to increase nutrient’s absorption)
1 cup of boiling water
1 cup of dried apricots chopped
½ tbsp of agar flakes
2 tbsp of lemon juice
2 tbsp of ground pistachios
Using a food processor or blender pulse the cashew nuts together with the agar powder, until the nuts are roughly ground, about 30 seconds.
With the food processor on, add the boiling water and process for 1 to 2 minutes until a smooth cream is formed.
Add the sweet potato, apricots and lemon juice. Process for 3 to 4 minutes (or more depending on your appliance) until a creamy mousse is obtained and there are no apricot pieces left.
Divide the mousse in four dessert glasses and top it with the pistachios. Once it has cooled, refrigerate it covered with food wrap for at least 2 hours before serving. Enjoy!
Store in the fridge for up to 5 days.