A creamy coffee mousse made from two ordinary ingredients - cashew butter and steamed cauliflower! Vegan, dairy-free, gluten-free. So delicious and ready for any flavor, although I used coffee here!
1tablespoonmaple syrup (optional for sweetness, taste-test first)
Instructions
Make the Coffee Mousse
Steam the cauliflower in the microwave in a bowl with a bit of water on the bottom, and loosely covered. I chop mine finely and microwave about 10 minutes. You can also just buy the prepared frozen cauliflower rice if that's easier for you.
Blend up the cauliflower, cashew butter, coffee and taste test. If you need the syrup for added sweetness, add it now. Don't eat it all though, although you will be tempted, haha.
I also sometimes add a teaspoon of cinnamon, and pinch of vanilla powder but those aren't essential.
Make the Parfait Cups
I melted a dark chocolate bar, and layered the bottom of three jars, spooned the coffee mousse on top, and foamed milk on the very top with a dash of cinnamon! Served room temperature or cold, either way tastes amazing!
Make the Snack Cups
I filled mini cupcake paper cups and froze for one hour. Then I melted a dark chocolate bar and spooned a little on top of each, and sprinkled almond slivers. You can be creative with toppings.
Storage
The parfaits need to be eaten chilled and within one day for top flavor.The snacks can be refrigerated for 3 days to be able to keep them soft enough to grab and bite.OR freeze in an air-tight container for two months. Thaw for 20 minutes before eating.