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Vegan Chocolate Raspberry Pots

I've experimented using avocado to make chocolate mousse, but I find them a bit too rich and cloying and find that people often leave a little because they find it too rich. But using cashew nuts instead produces an incredibly rich, gorgeous little dessert that is not cloying at all - a bit like using cashew nuts for ice-cream. These little pots are not just a treat, but part of your diet as there is nothing in them that is unhealthy or a poor dietary choice. And they are so simple to put together that it takes more time to wash up the food processor afterwards! The only thing you have to remember is to soak the cashews overnight as this makes them soft and easy to combine with the almond milk. If they are too hard you will not get the creamy smooth texture. Pop them in the fridge afterwards for a minimum of an hour to thicken up.

I always buy organic raspberries whenever I see them - usually from Waitrose or Tesco - and freeze them until ready to use. Unlike strawberries they hold their shape after freezing (strawberries just turn into a mush). That way I can make gorgeous raspberry recipes even at Christmas.


Serves 3 (double for six persons)

120 g organic cashews

filtered water

50 g fresh/frozen organic raspberries

2 - 3tbs raw organic honey (to taste)

1/2 tsp vanilla powder

80 mls organic almond milk

3 tbs raw cocoa powder

pinch pink Himalayan salt

cocoa nibs and raspberries to decorate

1 cup of Healing Intent **

1. Soak the cashews in filtered water overnight. You need to ensure that there is enough water to allow them to expand. When ready to use you might notice some purple residue at the bottom of the bowl. Rinse and dry the nuts thoroughly afterwards and place in a food processor/blender.

2. Add the almond milk and blitz the cashews and almond milk until creamy and smooth. Add a little more almond milk if necessary but be careful not to add too much.

3. When the cashew cream is smooth add the raspberries, vanilla powder, cocoa powder, salt and raw honey and blitz again until very smooth.

4. Pour into three glasses or ramekins and decorate with cocoa nibs and raspberries. Pop into the fridge for at least an hour.


** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.

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