Start by making the delicious cream this is key to a smooth moorish vegan dessert.
Soak macadamia nuts and cashews overnight in water with at least double the amount of water to nuts.
Drain nuts and add to the mixing bowl along with the
Coconut, vanilla, salt, maple syrup and water.
1 minute speed 9
Add xanthem gum.
2 minutes speed 10
Strain your cream through nut milk bag and discard pulp, repeat twice more discarding pulp between each strain.
Add the cream to a glass bottle and store in the fridge for up to 5 days
Using a dry clean mixing bowl, add all remaining ingredients, except chocolate chips.
* granulated sugar
* unsweetened cocoa powder
* macadamia cashew coconut cream
5 minutes, 75c speed 1
Scrap down mixing bowl, lid on.
8 minutes, 85c speed 2.5.
Add chocolate chips.
2 minutes, 85c, speed 3.
Divide mixture between ramekins, I like to use the thermomix pot set yoghurt glasses these are the perfect size and shape for one serving. Put mousse in fridge for three hours or overnight and top with raspberries or fruit of choice to serve.