lemon blueberry mousse

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DIFFICULTY: EASY
TOTAL TIME: 20 MINUTES + LEAVING OVERNIGHT IN FRIDGE
SERVES: 4
MACROS PER MOUSE:

BLENDED UNTIL SMOOTH AND CREAMY COCONUT MILK, CASHEWS, LEMONS AND TOPPED WITH VEGAN WHIPPED CREAM GRAHAM CRACKER CRUMBS AND WILD BLUEBERRIES

INGREDIENTS:

• ¼ CUP LEMON JUICE
• 1 CUP RAW CASHEWS
• 1 CUP COCONUT MILK
• 1 CUP WILD BLUEBERRIES (PLUS MORE FOR GARNISH)
• ⅓ CUP MONK FRUIT
• ½ CUP BLUEBERRY MUFFIN PROTEIN POWDER
• 2 TBSP COCONUT CREAM
• ½ TSP SEA SALT

TOPPINGS: *OPTIONAL*

• BLUEBERRIES
• GRAHAM CRACKER CRUMBS
• VEGAN WHIPPED CREAM

DIRECTIONS:

1. TO A BLENDER ADD CASHEWS, COCONUT MILK, MONK FRUIT SWEETENER, LEMON JUICE, COCONUT CREAM, PROTEIN POWDER AND SEA SALT. BLEND UNTIL CASHEWS BECOME SMOOTH AND CREAMY.
2. ADD IN THE WILD BLUEBERRIES TO THE BLENDER AND BLEND UNTIL THE MIXTURE REACHES A PURPLE COLOR.
3. POUR YOUR MOUSSE MIXTURE INTO SMALL RAMEKINS AND PLACE INTO THE FRIDGE OVERNIGHT. 
4. SERVE WITH VEGAN WHIPPED CREAM, FRESH BLUEBERRIES, AND GRAHAM CRACKER CRUMBS SPRINKLED ON TOP.