This morning I simply drained the nuts and place them into my blender with almond milk, vanilla paste, coconut oil, cinnamon and stevia powder. After few minutes on high speed it great a lovely smooth and runny cream. I stored the cream into small bowl for 3 hours in the fridge and that is where the magic happen! The nutty white mousse was all set and ready to be enjoyed.
As I was really craving on sweet I choose to top my dessert with very low carbs toppings including frozen berries and cocoa nibs. It was simply delicious. I was very surprise on how this dessert was fulfilling. I highly recommend this dessert to diabetic as the carbs amount is super low and it definitely taste like a real mousse. It is a nice lactose free dessert too.
This recipe serve 3-4 peoples and can be kept in the fridge up to 4 days if the bowls are covered with plastic wraps.
- 1 cup macadamia nuts (soaked overnight, drained)
- 1/2 cup almond milk or milk of your choice
- 4 tablespoon coconut oil, melted
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla paste or vanilla extract
- 1 tablespoon stevia powder like natvia
- In a bowl place the macadamia nuts and cover with tap water.
- Let at room temperature to soak overnight.
- In the morning drain and rinse the nuts.
- Transfer the drained nuts into a blender with almond milk, coconut oil, cinnamon, vanilla paste and stevia powder.
- Blend on high speed until it forms a creamy runny cream. If too thick slightly add more almond milk 1 tablespoon at a time until the cream forms. It could require to add until 1/4 cup of extra almond milk depending on your type of nuts.
- Transfer into 4 bowl and place in the fridge for at least 3 hours to set.
- Before serving add the toppings of your choice like frozen or fresh berries, cocoa nibs, dessicated coconut or sliced almonds.
- Store in the fridge up to 4 days, in an airtight container.