I been making this mousse as a cupcake topping for a client who follows the SCD protocol. It's also Paleo and GAPS friendly. It's dairy, egg and gluten free, but not considered vegan because it contains honey and bee pollen.
I get both, my raw honey and my bee pollen from Andrew, the bee keeper with a stand in the Union Square Farmer's Market. This way I can make sure they are local and carefully produced.
Please note that if you suffer from pollen or bee allergies, you should leave out the bee pollen in the recipe. But if you are in the clear, bee pollen is an incredible superfood. It's rich in zinc, which is an essential mineral for our immune system. It also contains calcium, iron and potassium and all B vitamins (with the sole exception of B12), it has enzymes, increases stamina, and....Guess what? It's one of the richest sources of complete protein (contains all essential amino acids) on the planet and it's in a highly digestible form. For a bit more on pollen go here.
Now to recipe, and back to work...
LIME-AVOCADO MOUSSE WITH BEE POLLEN SPRINKLES
Ingredients
1/3 cup raw cashew nuts, soaked overnight, rinsed and drained
2 small avocados, flesh only
1/4 cup raw honey
3 lime, juices and zest of 1 lime
1/4 teaspoon sea salt
2 tablespoons bee pollen
Method
Grind the cashews in a power blender (I use a Ninja 100Wts). Add the avocados and blend again until light and creamy. Add honey, lime juice and zest and salt. Blend again and season to taste. You might need more salt, or honey, depending on your preferences.
Divide the mousse among 5 serving bowls, jars or glasses. Sprinkle tops with pollen right before serving.
Mousse keeps well (and still green) for up to 2 days, covered airtight and refrigerated. It even freezes well (without the pollen)
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