By Living Foods Lifestyle New Zealand

09/13/2012

• 1 cup of peeled Pili Nuts with skins (can use peeled pili nuts which don’t need to be strained)
• 3 cups of water
• 1 tablespoon raw cacao powder
• Small ½ cup Navitas Coconut Palm Nectar Sugar
• 10gms raw cacao butter
• 2 teaspoons sunflower lecithin or Healthforce Nutritional GMO free Soy Lecithin
• 18 drops of alcohol free Sweetleaf Peppermint stevia
• 10 drops of alcohol free Mint drops
• ½ teaspoon of sun cured Vanilla powder
• 1 pinch of Celtic Salt

Making the Pili Nut Mylk
Blend the Pili Nuts and water together until completely blended and then strain through a nut mylk bag.


Method
Tip one third of the Pili nut mylk back into the blender and add all of the other ingredients. Blend on full until thoroughly blended and slightly warmed up. Add the remaining pili nut mylk and blend again until completely combined. The resulting mix has a lovely head of froth on top which can be reduced by leaving out the stevia drops at the initial blending and adding them right at the end and blending just enough to combine well.


Chill and Serve Tip the mixture into glass jars and place in the fridge until chilled. The mixture will become more silky and creamy as it chills. Mix briefly with a hand whisk before serving.


Chocolate Mint Pili Nut Fluffy Mousse
Take the recipe above and add an extra 20 grams of Cacao butter to the mix. Blend well and leave to chill in the fridge. This produces a lovely light yet mousse like mix.