cashew chocolate mousse by Catherine Arnold Nutrition

This delicious creamy chocolate mousse is perfect for an after dinner treat. Cashews and cacao are great for stress as they are high in magnesium – a mineral which many people are low in and which is essential to help us relax.

Its versatile too, add more milk and it becomes a drizzle-able chocolate sauce or a chocolate dip for fruit such as strawberries or bananas.

Kids love this, but make sure you make enough for the grown ups too!


1 cup cashew nuts, preferably soaked in water for a few hours/overnight if possible

2 tbsp rice malt syrup or raw honey if you prefer

2 ½ tbsp raw cacao

¼ cup almond milk or milk of choice

pinch of himalayan salt

2 tsp cacao nibs (optional)


Drain and rinse the nuts, add to a good blender along with the other ingredients. Blend until completely smooth, periodically turning off the machine and scraping the sides down, giving it a stir if required.

Pour into ramekins and put in the fridge to chill before eating. Decorate with the chocolate nibs (for the hardcore chocolate lovers) or grated dark chocolate and/or berries.

You can also use this as a chocolate ganache to spread onto healthy cakes!

For a pourable chocolate sauce or dip for fruit – add an extra 1/4 cup milk whilst its still in the blender.


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