| 11 | 750 | 185 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 h 15 min | 15 min | 4 |
| 2 small | Papaya (ripe; peeled and sliced, seeds removed) |
| 1/4 cup | Brazil nuts (soaked overnight and drained) |
| 1 tbsp | Flaxseed meal (ground) (sprouted) |
| 3 date pitted | Medjool date |
| 1/2 tsp | Cinnamon |
| 1/4 tsp | Nutmeg, ground |
| 1/4 tsp | Ground cloves |
| 1/4 tsp | Ginger, ground |
| 1/2 cup | Gooseberry |
| 1 tbsp | Honey, raw (I used buckwheat) |
| 15 ml | Aloe Vera Juice, unsweetened (1 tbsp) |
Pre-heat oven to 400 degrees celsius.
Mix papaya, brazil nuts, flaxseed meal, dates and spices in a food processor or high-powered blender. Pour into serving bowls and place into the fridge.
For the roasted gooseberry topping, whisk together honey and aloe juice and coat over fresh (washed) gooseberries. Roast in the oven (in any parchment paper lined baking dish) for about 10-15 minutes.
Top each chilled mousse with a bit of the warm roasted gooseberries and enjoy!
| Fruit | 0.9 |
| Meat Alternative | 0.4 |
