Raspberry, Vanilla and Peach Mousse Cakes

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Our Raspberry, Vanilla and Peach Mousse Cakes are sweet little love morsels made using our Super Booster Women’s Libido + Hormone Support.

Raspberry, Vanilla and Peach Mousse Cakes

By @sianredgrave

1 cup fresh pitted dates
1 cup raw, unsalted walnuts

2 x The Super Booster Women’s Libido + Hormone Support
200g raw cashews, soaked overnight in filtered water, drained Juice of one medium lemon
100g coconut oil, melted
150ml coconut milk
100ml maple syrup or honey
1 teaspoon vanilla extract
50g fresh raspberries

Prepare the moulds you wish to use for your desserts, either small muffin tins or individual fondant moulds. Take a pastry brush and brush each with a little coconut oil and then place strips of baking paper in each to help lift out each cake. Set aside.

Add the walnuts to a food processor. Process until they resemble fine bread crumbs. Add the dates and continue to process until a loose mix forms.

Divide evenly between moulds and carefully press down with the back of a teaspoon. Transfer to the freezer to set whilst you make the filling. 

Place all of the filling ingredients into a Nutribullet. Blend until really smooth and everything is perfectly combined.

Remove the bases from the freezer. Divide the filling mix evenly between the six moulds. Tap each (or the whole tray if using a muffin tray) to remove any air bubbles. Place back into the freezer for 4 hours to set.

To serve, remove cakes from the fridge 5 minutes before hand. Using a sharp small knife, run around the inside edge of the mould and then use the paper tabs to lift out each cake. Place on a serving plate and then top with thinly sliced segments of fresh peach.