Raspberry Mousse Delight

Mousse Ingredients:
2 cups organic raw cashews (soaked for 2 hours)
1 cup frozen raspberries thawed with juice
1 13.66 oz. Can of Thai coconut milk
¼ tsp. pink Himalayan sea salt
1 tsp. cinnamon powder
1 tsp. grated ginger (microplane grater)
2 tbsp. organic maple syrup
2 tbsp. organic melted coconut oil
2 tbsp. lecithin granules (grind to powder)
1 tsp. apple cider vinegar

Directions:
Rinse and drain the cashews several times making sure the water runs clear. Completely drain the nuts. Place the cashews, coconut milk, salt, cinnamon, ginger, maple syrup, and apple cider vinegar into a Vitamix. Blend until creamy smooth. Test it with your fingers to make sure there are no clumps. Add the raspberries to the Vitamix and blend until evenly distributed. Add the coconut oil next and blend until evenly distributed. Add the lecithin and blend it in evenly. Remove the mousse from the Vitamix with a spatula. Place it into an airtight container and store it in the refrigerator to set for 4 hours.
Makes 3 ½ cups.

Raspberry Sauce
Ingredients:
30 medium sized dates
1 cup filtered water
¼ pink Himalayan sea salt
½ tsp. ground ginger powder
½ tsp. apple cider vinegar
¼ cup frozen thawed raspberries with juice

Directions:
Soak the dates in the water for 30 minutes. Let the raspberries thaw out while you are doing this. Place the dates and water into a Vitamix. Blend until creamy smooth using a tamper.  Add the remaining ingredients to the date paste and blend until evenly distributed.

Note: Raspberry Florets are another recipe which must be prepared the day before this one because of the time they take to dehydrate.

Assembly Directions:
Place the mousse into a pastry bag with a 1M tip. Only fill the bag halfway. Place the raspberry sauce into a pastry bag with a 2D tip. Fill the bag halfway. Take a decorative clear glass. Take the pastry bag with the mousse and place a flower in the center of the bottom of the glass. Make a circle of small flowers around the center flower. Point them toward the outside edge of the glass so they will show through from the outside.  Next place a layer of the sauce from the other bag on top of the florets. The sauce is much more liquid in texture so don’t try to form it into anything. On the outside edge of the glass, alternately place a fresh raspberry and a raspberry floret. Make a complete circle. Then repeat the whole procedure again. Keep repeating until the glass is full. On the very top, place a circle of fresh raspberries all around the outside edge of the glass. Place a huge flower of mousse in the center top. Fill the whole center with the flower. Take a raspberry floret and skewer a hole in the middle of it. Place a mint flower  in the hole. Take the pecans and stick them straight up inside the row of fresh raspberries that line the outside.

Refer to the photo if needed to finish decorating.

Before decoration, the mousse will last 3 to 5 days in the refrigerator in an airtight container. Will last in the freezer for 1 month.