I have been cooking heaps with blueberries lately, as they have been fairly priced at my local supermarket. I have a few new recipes that I will be sharing with you over the coming weeks.
Today, I am sharing my Blueberry Mousse, which is gluten, dairy, egg, nut and refined sugar free. It is also suitable for paleo and vegan lifestyles. This blueberry mousse takes only 20 minutes to make and then 60 minutes to set. So, if you are looking for an easy to make dessert for guests, then you can't go passed my Blueberry Mousse.
This mousse is made with Great Lakes Gelatine, which I am a huge fan of. You can make so many different healthy treats with it (eg mousse, jelly, jelly lollies). I always have a tub of it in the pantry.
- 1 cup fresh blueberries plus extra for serving
- 1/2 cup coconut sugar
- Pinch of sea salt
- 270ml can coconut cream
- 1/2 tablespoon gelatine powder (I used great lakes gelatin from Optimoz), dissolved in 1/4 cup hot water
- Optional - coconut flakes for serving
Add blueberries, coconut sugar and sea salt to a small saucepan on low heat. Mash the blueberries with the sugar and cook for 10-15 minutes until the blueberries soften.
Next, add the blueberry mixture, coconut cream and dissolved gelatine powder to the blender and blend until smooth. Spoon mixture into your bowls/ramekins/glasses and place into the refrigerator to set (approximately 1 hour)
Serve with the extra blueberries and coconut flakes (if using)
Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness onFacebook, Instagram, Twitter & Pinterest.