As an elegant dairy-free alternative to its Italian cousin, this chocolate mousse gelato is a bittersweet, icy treat that charms the palate and satisfies the sweet tooth. Churned to perfection, this smooth dessert gets its creaminess from cashews and coconut milk, and its soft sugar finish from maple syrup. Topped with a final floral flourish, this creation will delight your guests with every fluffy spoonful and crisp crackle of edible foliage.
- 1 cup raw cashews
- 3/4 cup full-fat coconut milk (no guar gum)
- 2 teaspoons vanilla extract (alcohol-free is ideal)
- 3-4 tablespoons maple syrup (depending on sweetness preference)
- 1/4 cup coconut oil, melted
- 1/2 cup 100% raw cacao powder
- 1/4 teaspoon pink Himalayan or Celtic sea salt
- Chocolate leaves an optional topping, (see recipe here)
- High-powered blender (such as a Vitamix): for mousse
- Ice cream maker
Begin preparing the mousse by soaking the cashews in water. Place the nuts in a small bowl and fill the bowl to the top with water. Allow the cashews to soak for 2-4 hours until soft. After soaking, drain and rinse the cashews, discarding the water.
In a high-powered blender, such as a Vitamix, blend all the mousse ingredients on high for one minute, or until completely smooth and creamy, yielding about 2 cups of mousse.
Pour the mixture into an ice cream maker, churning according to the maker’s instructions. Scoop into bowls, topping with chocolate leaves and serve immediately. Freeze for future use.