Organic, fairly traded & Australian made tea.

Tea Recipe – Strawberry & White Choc Mousse Cake

Tea Recipe – Strawberry & White Choc Mousse Cake
9月 26, 2017 LOVE TEA
STRAWBERRY + WHITE CHOCOLATE MOUSSE CAKE – A TEA BASED RECIPE

We’ve made it no secret – we believe that real food is not only better for your health, but it tastes good too. So we thought we’d enlist the help of our whole food-loving friend Gem, from Recovering Raw. After a few experiments, she has developed this Strawberry & White Chocolate Mousse Cake, using our White Rose and Goji tea, and we’d love to share it with you

Aside from the health benefits of the individual ingredients in this recipe, the White Rose and Goji tea used in this recipe provides a rich source of antioxidants, minerals and a vitamin C boost.

With a cacao coconut base, white chocolate and vanilla bean middle layer and a strawberry rose mousse, infused with our White Rose and Goji tea blend, this Strawberry & White Chocolate Mousse Cake is packed full of real food, and it’s so easy to make.

– Cacao Coconut Base –

  • 1 cup raw cashews
  • 1 cup desiccated coconut
  • 1/8 tsp Himalayan salt
  • 2 tbsp cacao powder
  • 8-10 pitted Medjool dates
  • 1 tbsp melted coconut oil

– White Chocolate & Vanilla Bean Layer –

  • 1.5 cups raw cashews, soaked for 2-3 hours
  • ¾ cup almond milk or water
  • ¼ cup maple syrup
  • Juice of ½ lemon
  • Pinch Himalayan salt
  • ½ tbsp chia seeds
  • ½ cup melted cacao butter
  • Seeds of ½ vanilla pod

– Strawberry Rose Mousse –

  • 1.5 cups raw cashews, soaked for 2-3 hours
  • ½ cup melted coconut oil
  • 1/3 cup maple syrup
  • 200g fresh or frozen strawberries
  • 1 tbsp rosewater
  • 1 tsp beetroot powder
  • ½ tbsp chia seeds
  • 2 tbsp White Rose & Goji tea, infused in 250mL boiling water

– To Decorate –

  • Freeze dried strawberries
  • Crushed pistachios

To make the base:

  1. Blitz cashews and coconut in a food processor until a fine crumb forms. Blend through salt and cacao followed by the dates and coconut oil, blending until fully broken down and sticky. Add 1 tbsp water to the mixture if it isn’t clumping together.
  2. Line the base of a 23cm cake tin with baking paper and grease the sides thoroughly with coconut oil. Press the mixture into the tin with the back of a spoon and refrigerate while you make the filling.

To make the white chocolate layer:

  1. Drain the cashews and blend them with the almond milk or water until a silky-smooth cream forms before blending in the maple, lemon, salt and chia. With the blender on low, pour in the cacao butter followed by the vanilla seeds until both are incorporated.
  2. Pour over the base and place in freezer to set.

To make the strawberry rose mousse:

  1. Drain the cashews and blend with the remaining ingredients until smooth. Pour over the white chocolate layer and freeze to set. If you wish to decorate the cake, do so after it has been in the freezer for a few hours to prevent them sinking into the mixture.

Notes:

  • The number of dates you need in the base depends on their size and moisture level. Start with 8 and add the extra 2 if required.
  • Defrost cake slightly before cutting.
  • Eat frozen for an ice cream cake, thawed in the fridge for a mousse cake.