By Chef: Heather Pace
Posted: August 21, 2013
Preparing raw cuisine with no heat enables us to preserve every ounce of nutrition and utilize our foods as a pure form of medicine. When it comes to medicinal foods choices nothing beats wild food! Wild berries are an especially potent superfood option because they contain vastly more antioxidants and are usually more flavorful to boot. If you don’t have access to wild blueberries choose the 2nd best option – fresh organic ones preferably from the farmers market or U-pick farm.
This Blueberry Mousse Cake by Heather Pace of Sweetly Raw is packed with the richness of flavor and nutrition found in wild berries, and looks so cute placed in mini mason jars. A silky, fluffy mousse-like filling tops a classic crust of dates, walnuts, coconut and vanilla. Each jar acts as an individual serving. Enjoy!
- 1 1/2 cups walnuts*
- 2/3 cup pitted packed dates, chopped
- 1/3 cup shredded coconut
- 1-2 teaspoons pure vanilla or water
- 2 cups wild blueberries**
- 1 1/3 cup cashews
- 2/3 cup irish moss gel***
- 6 tablespoons coconut nectar
- 2 tablespoons + 2 teaspoons lemon juice
- 1/2 cup melted coconut oil
- 2-4 drops stevia, if needed
- 1/4 cup blueberries
- 3 cups wild blueberries
- 1/2 — 2/3 cup blueberries or other berry
- Splash of fresh lemon juice
***Irish Moss Gel
- 3/4 cup water
- 2 oz soaked irish moss
1. Grind all ingredients together in a food processor except the vanilla.
2. Add vanilla or water starting with 1 teaspoon. Pulse briefly. Add just enough that the mixture holds together when pressed in your hand. Do not over process of the oil will come out of the walnuts.
3. Press evenly into the bottoms of 7 — 10 mini mason jars or other containers (depending on how much crust you want in each).
*Soaked and dehydrated ideally.
1. Combine the blueberries, cashews, moss gel, nectar and lemon juice in a high speed blender until completely smooth.
2. Add the coconut oil and blend briefly to incorporate. Taste and add a few drops stevia if it needs more sweetness.
3. Briefly blend in the 1/4 cup blueberries on a very low speed, keeping some texture.
4. Pour the filling over the crusts in the jars. Chill in the fridge for at least 8 hours.
1. Mash the 1/2 cup berries with a fork. Fold together with the blueberries and add the lemon juice.
You want just enough mashed berries to add a bit of liquid to the blueberries.
2. Spoon over the chilled mousse cakes.
***Irish Moss Gel
1. Rinse a handful of irish moss in cold water until any bits of debris have been removed. Rinse until the water runs clear.
2. Allow the moss to soak in cold water for 6-12 hours.
3. Remove the moss from the soak water — do not rinse.
4. Chop the moss and blend it with the 1 cup water until it warms up and turns into a gel (you may have to scrap the sides of the blender down a few times).
5. Chill the gel in the fridge for 6-7 days, or use immediately. When using in recipes where it’s already chilled and firm, make sure to pack it into the cup to get a proper measurement.