And today after a lunch full of veggies, the dessert was...
Cashews (50g - soaked, at least, 2 hours)
Strawberries (100g - frozen, organic)
Blueberries (50g - frozen, organic)
Agave nectar (2 tbsp)
Coconut oil (1 tbsp - melted)
1) In a blender, blend cashews with fruits until it forms a very smooth paste.
2) Add agave nectar and coconut oil. Mix again until combined.
3) Spoon into two small serving dish and let mousse set up for at least 30 minutes.