Vegan Paleo Banana Cashew Mousse Brownie


  • 125g raw cashews
  • 200g over-ripe banana
  • 1/8 tsp salt
  • 1 tsp pure vanilla extract
  • 3 tbsp sugar of choice (dry or liquid)
  • 1 1/2 tbsp water or milk of choice (omit if using liquid sweetener)

Brownie Cups:

  • 60g raw almonds
  • 50g pitted dates
  • 40g blanched peanuts
  • 10g cocoa powder
  • 1/8 tsp salt
  • 1 tbsp water

For the mousse: Put the cashews in a cereal bowl with enough water to cover them. Let soak 4-6 hours. Drain completely and pat dry. Mash the banana, then combine all ingredients for the mousse into the food processor and blend on high, scraping down the sides occasionally, until a completely-smooth consistency is reached. (It can take up to 10 minutes in a food processor)

The first picture is making the mousse. This is at the start of the blending process.


After about 10 minutes i get a thick mousse consistency (picture below). Image

Make the brownie cups: Combine the almonds, peanuts, dates, cocoa, and salt in a high-quality food processor. Blend until small crumbles. Add no more than 2 tbsp water to achieve a slightly-sticky dough, then process again until it sticks together in one big ball. Break off pieces with your hands and mold along the edges of mini muffin cups, pressing down in the middle so that a cup shape is formed. Freeze 20 minutes,


Then fill it with the mousse and set in fridge until ready to serve. Image

This cute bite made for me about 12/14. When craving a sweet treat this is an excellent way to satisfy the need. It has less the 200 calories and not to many carbs, and it is loaded with the good fat for you. It is adapted from the recipe from:

Where she makes the mousse have a coffee flavour. It is a very versitle recipe and can be altered to your taste. Image



“Love is the great miracle cure. Loving ourselves works miracles in our lives.” —Louise L. Hay



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