Chocolate Peppermint Mousse

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This is an recipe I wrote for The Sweetest Vegan awhile back. Due to the busyness of this week: a revolving door of house guests (good), preparing for a very special baby shower (very good), an ongoing, ever consuming ant infestation (not good), and  taking lots of moments to enjoy Eden's first laughs and back-to-stomach flips (great), I have had less time than usual to bring fresh and delicious recipes to you! So I leave you this mousse for the weekend. This mousse is made similarly to a classic chocolate mousse that utilizes whipped eggs and heavy cream to provide the airy and creamy texture, but with only good, healthful  ingredients. So have a good weekend everyone and make sure to enjoy something sweet!

Chocolate Peppermint Mousse
gluten, soy, and refined-sugar free

1 cup cashews, soaked overnight
1/2 cup maple syrup or brown rice syrup

1 tsp peppermint extract

10 oz chocolate, melted

1 can coconut milk, chilled overnight
2 tsp vanilla extract

Place cashews in a bowl and add 3/4 cups water. Let the cashews soak overnight or at least for 6 hours.

Once ready, blend the cashews with the water and maple syrup in a food processor or mixer until mixture is smooth and thick.

Meanwhile melt the chocolate on a double boiler, stirring occasionally.

Once chocolate is melted scrape into large bowl. Fold in the completely smooth cashew mixture until well combined. Let cool to room temperature.

While chocolate cashew mixture is cooling, open the chilled can of coconut milk and scrape out the fatty solids on the top (about half the can). Place in a bowl with vanilla extract and blend with a hand mixture until the coconut milk is the texture of whipped cream.

Fold in the whipped cream to the now cooled chocolate mixture. 

Place in a airtight contain and let the mousse set up in the fridge several hours. When ready pipe or spoon into glasses and sprinkle with chocolate shavings.

Enjoy!