Red wine cherry mousse (vegan)

Mousse has been my favorite dessert; it is light and fluffy, yet creamy and satisfying. As I turned 95%(approx) vegan, I have been missing this dessert. Most vegan desserts use coconut cream, but I think somehow the coconut taste is a little overwhelming. Luckily, I finally tested and successfully made this light and fluffy vegan mousse; hopefully, you will like it too.

Recipe: serving: 12 approx.

Red wine cherry reduction

Ingredients:

3/4 cup red wine

1/4 cup + 1/8 cup maple sugar (in powder form) you can use any type of unrefined sugar

10oz frozen cherries

Mousse

Ingredients:

2 1/3 cup raw cashew (soaked a few hours to overnight and drained)

300g silken tofu

1/2 cup red wine + 1/2 cup of filtered water

1 tsp vanilla powder/ extract

1/4 cup coconut oil

2/3 cup cacao butter( 70g )

1/2 cup maple syrup

Instructions:

Red wine reduction:

Add red wine, maple sugar, and frozen cherries into a pot

Bring the heat to boil, then reduce the heat to a low boil, stir frequently, until the cherries are softened, and the mixture turns into syrup form*

Put the syrup into a glass container, chill

*I didn't use any cornstarch or Irish moss; I always try to minimize unnecessary ingredients

Mousse:

Melt the cacao butter and coconut oil in a double boiler

Add all the Mousse ingredients including the melted cacao butter and coconut oil into the blender

Blend until smooth

Pour them into 12 (4 oz ) glasses approx.

Chill overnight

Add the chilled red wine cherry reduction on top of the mousse

Serve, enjoy!

If you give this recipe a try, please tag me @eggplant_diary on Instagram, would love to see your creations :) Let's create and share!