Rebel Kitchen Coffee Mousse

This Rebel Kitchen Coffee Mousse was created by our blogger of the month Bettina (Instagram: @bettinas_kitchen).

It’s the perfect dinner party dessert. Simple, sophisticated, and guaranteed to impress. It can be made well in advance to give you more time to mingle with your guests, too.


1 1/2 cup  (225 grams) soaked cashew nuts
1 Rebel Kitchen Coffee Mylk
1 tbs of agave
1 tsp vanilla powder or pod
1 tsp of cacao (topping)
1 tsp of cacao nibs (topping)


Soak your cashews for at least 2 hours in the Coffee Mylk. Once nice and soft they’ll be ready to blend with the other ingredients.

Add all the ingredients into a blender (except cacao nibs and cacao). Mix on high speed until well combined with a smooth creamy texture.

Divide into dessert pots and sprinkle with cacao and cacao nibs.

Cool in the fridge and let set for one to two hours before serving.

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