The beloved dessert classic with a difference: a vegan chocolate mousse with a cashew yoghurt base. Served with a seasonal compote and topped with a delicious almond crumble.

Ingredients Cashew chocolate mousse:

• 500g cashew yoghurt
• 4 soft Medjool dates
• 2-3tbsp cocoa powder (unsweetened)
• 2-3tbsp maple syrup

Soak the Medjool dates in water for 30 minutes. Pour off the water and process all the ingredients in a blender (or with a hand blender) to a creamy mixture. Divide into bowls and place in the fridge for at least 1-2 hours.

Nut crumble ingredients:​

• 100g salted almonds
• 100g oat flakes
• 2tbsp tahini
• 2tbsp maple syrup or honey
• 1tbsp sugar of your choice (e.g. coconut blossom sugar)

Chop the almonds and place in a large bowl with the remaining ingredients. Work into a crumble with your hands. Spread the compote on top of the cashew chocolate mousse and serve.