Tropical Fruit Platter with Chocolate Mousse Dip

Tropical Fruit Platter with Chocolate Mousse Dip! A delicious mix of freshly cut tropical fruits dipped in a light, airy and decadent chocolate mousse dip. Made by blending cashews, coconut milk, cacao and maple syrup. It's a match made in tropical heaven!

Course Breakfast, Dessert, Sauces, Dips, and Dressings, Snack, Sweets

Cuisine gluten-free, raw, refined-sugar free

Prep Time 15

Cook Time 1

Total Time 17

Servings

Calories 295kcal

Author Hannah Sunderani

Ingredients

1 cup cashews soaked overnight and strained
1/2 cup coconut milk full-fat, from a can
2 tbsp + 1 tsp cocoa powder
1 tsp vanilla extract
2 tbsp pure maple syrup
2 tbsp almond milk plus more to thin if needed
pinch salt
Fresh fruit (I used pineapple ,grapes, kiwi, banana and raspberries)

US Customary - Metric

Instructions

In a blender add soaked cashews (strained), coconut milk, cocoa powder vanilla, maple syrup, almond milk and pinch salt. Blend until smooth. (Optional to add splashes more almond milk to thin -1 teaspoon at a time - if too thick to blend).
Scoop mousse into bowl, cover and chill in fridge for at least 1 hour.
Slice up your favourite summer fruits, and decorate onto a serving dish. Divide chocolate mousse between two ramekins for the fruit dip.

Nutrition