Rich Goji,Spirulina, Cacao Mousse / Icecream
By Michele K La Chante
Raw Goji, Cacao and Spirulina are the ultimate in superfood blends, combining perfectly in flavour and properties to synergistically support the nutrients that each of them bring to this recipe. This mousse or icecream is delicious served up in summer with a fresh fruit salad.
The recipe is made up entirely in a blender.
1 cup of Almond Mylk
1 1/3 cups of Coconut Nectar Sugar
Place both ingredients in blender and blend on full until sugar is completely dissolved into the almond Mylk. (Hint: Processing the sugar in a coffee grinder until it is a powder first will help the process if your blender is not powerful enough.)
Then add the following ingredients.
5 dessertspoons of raw, organic Goji Powder
2oz/60gms of raw cacao paste / liquor
2oz/60gms of raw cacao butter
1 – 2 teaspoons of Potent Proteins fermented spirulina powder
Pinch of Celtic Salt
Method: Blend on full until the mixture becomes completely smooth. At this point you can pour it as a sauce over fruit or your favourite dessert. Once it sits for a while it will thicken up to a mousse like consistency which can be used in a parfait or other dessert. If you then store it in the freezer it becomes more icecream like in its texture.
Hint: If you do not have a powerful enough blender to blend the cacao paste and butter to a warm sauce like consistency, you can melt both of them first by sitting them in a pyrex cup in a basin or saucepan of hot water and then add them to the blender along with the other ingredients and blend on full until the sauce consistency is achieved. A braun handstick blender can also be used effectively for this recipe.