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DSC_0023ccI am feeling very good after 8 days on a very low carb diet to support #junkfreejune. But as a sweet tooth as I am, I am really missing dessert and baked goods. So yesterday night I decided to soak some macadamia nuts to prepare a mousse for my lunch today. Macadamia is a very low carb nut – contains only 5 g of net carbs/100g – with a lovely white colour when soaked and blended so perfect to make a mousse or even a vegan frosting on cakes.

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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.

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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.

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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.

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Nutty White Mousse with Berries & Cocoa nibs

Prep Time: 10 mins
Total Time: 10 mins
Author: SweetAsHoneyNZ
4
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Ingredients

  • 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

Instructions

  • 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.

 

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    2 comments
  1. Hey there suhperb website! Does running a blog
    such as this require a large amount off work? I have very
    little epertise in computer progamming but I hadd been hoping to start my own blog
    soon. Anyways, should you have anny recommendations or techniques for new blog owners
    please share. I understand this is off subject but I just had to
    ask. Thanks a lot!

    • Hi Myron, Lovely to read you! Having a blog is such a great way to share your passion. I do not have any technical skills and I started this blog as a stay home mum wanting to share my fav recipe to control my diabetes. I wrote a lovely tutorial on my blog to help new blogger get started. You can access it here: https://www.sweetashoney.co.nz/resources/how-to-start-your-blog/
      I blog everyday for passion but you can maintain a lovely blog like mine by spending only few hours per week. I hope it helps you and let me know the link to your blog as soon as you starts! I am excited to read your blog too! Carine.