Raspberry Cheesecake Mousse
Raspberry Cheesecake-Mousse
Recipe by
Ingredients
Cheesecake Mousse:
• 500 g frozen Raspberries (1.5 cups as thawed)
• 1.5 cup shredded Coconut (grounded into a flour)
• 0.5 cup virgin Coconut oil
• 2-3 tablespoons light Coconut Nectar, or the sweetener of your choice
• 0.5 cups Water
• 1/4 teaspoon real Vanilla Bean Powder
Methods/steps
Thaw the frozen Raspberries in some hot water.
They need to be at room temperature to incorporate with the coconut oil later.
Make a fine flour of the shredded Coconut by grinding it in a coffee grinder/blender.
Add all of the ingredients to a food processor or blender except the coconut oil,
and process until completely smooth. Then add the Coconut oil and process
30 seconds more. Use a virgin coconut oil, that is raw/cold pressed.
It has a wonderful taste that enhances your desserts to the maximum!
