Last Thursday, as part of our ‘Out Of The Box: Online 2020’ series, we held an exclusive cooking session on our Instagram live with Lore Salas of Dates and Avocados.
We currently have an exciting competition with Lore where we’re challenging you to recreate her vegan coffee mousse. Tag us, @lamarzoccouk, as well as Lore, @datesandavocados, in your photos for a chance to win!
You can find the full recipe below or cook along live with Lore on our IGTV:
- 1 cup cashews, previously soaked for at least 6 hours
- 1/4 cup espresso (I used Allpress espresso blend)
- 3 Tbsp maple syrup
- 50 g aquafaba
- 2 Tbsp cacao butter, melted
- 1 Tbsp coconut sugar (or an extra Tbsp of maple syrup)
- 1 tsp maca powder
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- Pinch of pink Himalayan salt
Rinse the soaked cashews with fresh water and strain them.
Blend cashews, espresso, maple syrup, coconut sugar, maca powder, vanilla extract, salt until the mixture is creamy and smooth and no pieces of cashews remain.
Melt the cacao butter and let it cool to room temperature. Then add to blender progressively, until fully incorporated.
Add the aquafaba and lemon juice to a bowl. Using an electric hand mixer, whisk until stiff peaks have formed (for about 10 minutes).
Gently fold the whipped aquafaba to the cashew mixture, in three parts.
* Be careful and don’t stir the mixture too much, otherwise the whipped aquafaba will deflate and the final texture of your mousse won’t be as airy and fluffy.
Pour into a cocktail/dessert glass and refrigerate for a few hours until set.
We love seeing so many of you recreating our recipes so keep tagging us in your images! For those of you who missed out live sessions, you can find all the videos on our IGTV, including this video with Dates and Avocados where you can find tips on how to perfectly whisk your aquafaba and how to find tasty vegan alternatives when baking!