I recommend using CocoPacific Raw which is great for cooking and baking with. This is a must-have book if you have cut out gluten, dairy or refined sugar from your diet, yet still want to bake treats like the blueberry lemon mousse cake.
Also, come along to the Ideal
Home Show tomorrow at Olympia in London as I am there for the last time this year. Ciao!
BLUEBERRY LEMON MOUSSE CAKE WITH SCENTED GERANIUM FLOWERS
For the base:
90g pitted Medjool dates
¼ tsp Himalayan pink salt
1 vanilla pod, split lengthways and seeds scraped out
70g desiccated coconut
35g hemp seeds
30g coconut oil
For the filling:
1 x 400ml can coconut milk
150g cashew nuts
325g blueberries
Finely grated zest of 2 lemons
100ml lemon juice
110g raw clear honey
¾ tsp Himalayan pink salt
75g coconut oil
To decorate:
150g blueberries
Scented geranium flowers or other edible flowers
SERVES: 10-12
PREPARATION: 25 MINUTES (plus refrigeration and 3 hours soaking)
COOKING TIME: 5 MINUTES
The night before making this, place the can of coconut milk in the fridge. Line the base and sides of a 23cm springform or loose-bottomed cake tin with baking parchment.
Soak the cashew nuts in 300ml of filtered water with ½ tsp of Himalayan pink salt for 3-4 hours.
To make the base, in a food processor chop up the dates with the salt and vanilla seeds to form a ball-like paste. Add the coconut and hemp seeds and blitz. Melt the coconut oil, add to the mix and process until everything is combined. Turn out into the prepared tin and press down to form a base. Then refrigerate.
In a blender, process 150g of the blueberries, the lemon zest and juice, honey and salt to form a purple juice. Drain and rinse the cashew nuts, then add them to the blueberry juice and process until smooth.
Open the can of coconut milk and remove the cream on the top, which will have set overnight. You need 240g, so use some of the thinner milk from the bottom of the can if necessary. Whip up the coconut cream in a freestanding mixer or using an electric whisk, until it’s smooth and thick.
Melt the coconut oil and blend it into the blueberry juice and then add everything in the blender to the whipped coconut cream. Lightly whisk everything once more until just combined.
Fold in the remaining 175g of blueberries then pour the mix over the prepared base. Refrigerate for about 2 hours.
Decorate with blueberries and scented edible flowers to serve.
TIRAMISU MOUSSE
For the vanilla cream:
2 x 400ml cans of coconut milk
50g blonde coconut nectar or raw clear honey
½ vanilla pod, split, seeds removed
For the coffee mousse:
25g ground coffee
150ml boiling water
150ml coconut milk
150g avocado (about 1 large avocado)
70g maple syrup
1 tsp cacao powder
1 tsp carob powder
Pinch Himalayan pink salt
1 tsp vanilla extract
20g coconut oil
To decorate:
Some dark chocolate (85 per cent cocoa)
SERVES: 4
PREPARATION: 20 MINUTES (plus overnight refrigeration)
The night before, put the two cans of coconut milk in the fridge for the vanilla cream. You will also need four tall but wide glasses or bowls.
Open the refrigerated cans of coconut milk and scrape off the thicker part of the milk. You need 450g thick set milk for the vanilla cream. Set aside in the fridge until needed. Reserve the rest of the coconut milk for the coffee mousse.
To make the coffee mousse, combine the ground coffee and boiling water and set aside. Place 150ml of coconut milk into a blender. Place the rest of the mousse ingredients, except the coffee and coconut oil, in the blender and blend until smooth. Melt the coconut oil and add to the blender. Strain the coffee, measure out 60ml and add to the blender, blending until completely smooth. Spoon out 55g of the coffee mousse into each glass and refrigerate.
Next make the vanilla cream. Take the set coconut milk and whip until smooth and thick using a hand-held whisk or freestanding mixer, then add the coconut nectar or honey and vanilla and whisk once more.
Remove the glasses from the fridge and spoon 40g of vanilla cream over each layer of the coffee mousse. Divide the rest of the mousse over the first layer of vanilla cream, then top with a final layer of cream according to the size of your glasses.
Refrigerate until needed, grate chocolate over the top, and serve with any leftover cream.
Recipes taken from Clean Cakes by Henrietta Inman (£20, Jacqui Small), photographs by Lisa Linder.
To order your copy, call the Express Bookshop on 01872 562310, send a cheque or postal order made payable to The Express Bookshop to Express Bookshop PO Box 200, Falmouth, Cornwall TR11 4WJ, or order at expressbookshop.com.
