Very Blueberry Mousse Torte
Ingredients
- For crust:
- 1 cup almonds, soaked
- 1 cup Brazil nuts
- 1 cup dates
- 2 teaspoon cinnamon
- 3 tablespoons dark agave nectar
- 1/2 cup raw buckwheat groats
- up to 3 tablespoons water
- For mousse:
- 4 cups cashews, soaked
- 1 1/2 cups water
- 2 cups blueberries
- 1/2 cup lemon juice
- 4 tablespoons light agave nectar
- 2 droppers Vanilla Crème stevia liquid
- 1 teaspoon cinnamon
- 1/2 cup lactose-free whey protein powder (available in natural foods stores and online)
- For sauce:
- 2 rounded teaspoons kuzu powder (a thickening agent made from an Asian root vegetable; available in natural foods and Asian grocery stores and online)
- 1/4 water
- 2 cups blueberries
- 1 tablespoon lemon juice
- 4 tablespoons light agave nectar
- 2 tablespoons raw cacao nibs for topping
- fresh blueberries for topping
Preparation
To make the crust, soak almonds in filtered water overnight, drain and keep refrigerated.
Use the S-blade in a food processor to blend all crust ingredients, adding water if necessary to moisten the dough. Form into a ball and chill.
To prepare the mousse, soak cashews in filtered water overnight, drain and keep refrigerated.
Add water, blueberries, lemon juice, agave, stevia and cinnamon to a Vita-Mix, puree. Slowly add cashews and continue blending, starting on the slowest setting and working up to higher settings until ingredients are fully processed. Scrape down sides in between each new addition of cashews.
Transfer mousse to a bowl and blend in protein powder. Chill for 2 hours so the nuts and protein powder fully absorb the liquid.
To prepare the sauce, in a small saucepan over medium heat mix kuzu in water until dissolved. Bring to a boil, simmer and stir until thick, about 1 to 2 minutes.
Add mixture to a clean food processor with the rest of the ingredients. Pulse to puree to a medium consistency sauce, being careful not to overprocess. Chill.
To assemble dessert, hand roll dough for crust into balls the size of small golf balls. Press down in the middle of each ball with a spoon. Fill indentation with mousse, top with sauce, fresh blueberries and raw cacao nibs.
