Vegan Gingerbread Mousse with Caramelized Oranges

Chocolate mousse is simple to make and can be made up to two days in advance. It is always elegant. The foamy texture of a traditional chocolate mousse is derived from the stiffly beaten egg whites. It features a garnish of crystallised ginger, a splash of espresso, and a hint of orange liqueur.

Ingredients

1 cup cashews, soaked overnight and drained
1 cup coconut cream
1/4 cup maple syrup
2 tablespoons molasses
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
Pinch of salt
2 oranges, peeled and sliced
2 tablespoons coconut oil
2 tablespoons brown sugar

Instructions

In a blender, combine the soaked cashews, coconut cream, maple syrup, molasses, ground ginger, cinnamon, nutmeg, cloves, vanilla extract, and salt. Blend until smooth and creamy.
Pour the mixture into serving glasses or bowls and refrigerate for at least 2 hours to set.
Meanwhile, heat the coconut oil in a skillet over medium heat. Add the orange slices and sprinkle with brown sugar. Cook for about 2-3 minutes on each side, until the sugar caramelizes and the oranges become slightly golden.
Remove the mousse from the refrigerator and top each serving with the caramelized oranges.
Serve chilled and enjoy!

Note: You can also garnish with a sprinkle of ground cinnamon or crushed gingerbread cookies for added flavor and decoration.