Caramel Mousse with Chocolate Ganache Recipe | Vegan Dessert

Ingredients

• 115g (1 cup) pecans
• 3 tbsp raw cacao (or cocoa) powder
• 90g (1/2 cup) Medjool dates, pitted
• pinch of salt
• 125g (1/2 cup) cashew butter
• 45g (1/4 cup) Medjool dates, pitted and chopped
• 2 tbsp coconut oil, melted
• 1 tbsp raw honey, agave or pure maple syrup
• 1/2 tsp ground cinnamon
• 60–120ml (1/4 – 1/2 cup) water (Start with less and add more if needed)
• 2 generous tbsp coconut oil, melted
• 30g (1/4 cup) raw cacao (or cocoa) powder
• 80ml (1/4 cup) agave or maple syrup