3-Layer Raw Vegan Winter Mug
Servings: 2 servings
Print Recipe
This Raw Vegan Winter Mug reminds me of the first winter that we spent in Norway ... the year we had the courage to make a positive change towards our health. And it all started with simple desserts like this one.
Ingredients
Bottom Layer
- frozen blueberries (as much as needed)
Middle Layer
- 1 can coconut cream (or coconut milk, 400 ml, full-fat)
- 2 tsp raw cacao powder
- 2 dried figs (cut in small pieces)
- 1/2 tsp vanilla powder (optional)
Top Layer
- shredded coconut (fresh, or coconut chips)
- hemp seeds (as needed)
- sunflower seeds (as needed)
- decorate with one hazelnut (on top)
Instructions
Bottom Layer
- For the bottom layer you’ll be using only frozen blueberries. Make sure to remove any excess water (if any) from the berries.
Middle Layer
- For the middle layer, you’ll have to prep the coconut-chocolate mousse yourself by following the steps below.
- In a medium sized bowl add coconut cream. If you want to learn how to make coconut cream from coconut milk, see the dedicated section from the article.
- Use a whisk (or even a fork) to whip the cream for 60-90 seconds until the cream expands (similar to how heavy cream expends when whipped). You can also use an electric mixer which will make the cream really smooth.
- Next, add cacao powder and incorporate it into the cream.
- You should end-up with a thick chocolate mousse that has a dark-brown color.
- Now it’s time to add the natural sweetener - for this recipe will be using dried figs cut in very small slices. Use a spatula to incorporate them into the mousse.
- Last, optionally add vanilla powder, mixing for 5-10 seconds in order to incorporate it.
- Your chocolate-coconut mousse is now ready! You can use it as is now or you can place it in the fridge to cool down and to let the flavors combine (30-60 minutes is ok).
Top Layer
- The top layer consists of raw ingredients: shredded coconut (alternatively use coconut chips), hemp seeds and sunflower seeds, plus one hazelnut for each serving. Easy enough, right?!
How to put it together
- For the bottom layer, fill 1/3 of a tall jar with frozen blueberries.
- For the middle layer, fill 1/3 of the jar with the coconut-chocolate mousse. Feel free to use as much as you need.
- Finish by adding all the ingredients for the top layer, as shown in my photo.
- That was it! You can enjoy it fresh or store it in the fridge for a few hours or overnight.
Notes
When it comes to putting together this dessert, feel free to match the quantities of berries, coconut mousse, nuts or seeds, according to your own needs and preference.
Feel free to use the kind of berries you like. I used frozen blueberries but raspberries, blackberries or cranberries are also great options.
Instead of the top hazelnuts, you can also use pecans or walnuts.
We used dried figs as a natural sweetener, but you can also use either dates or coconut sugar.