Healthy Creamy Crimson Mousse
Prep time
Cook time
Total time
This recipe is featured from Ricki's newest incredible book, Living Candida-Free: Conquer the HIdden Epidemic that's Making You Sick.
Serves: 3 servings
  1. Place the beet in a small pot of water and bring to a boil. Cook for at least 30 minutes, until the beet is very soft and the water is deep crimson, and up to 50 minutes (the longer you cook them, the less they will retain their "beety" flavor). Drain well (reserve the liquid for soup or other uses).
  2. Place the drained beets and remaining ingredients in a high speed blender and blend until perfectly smooth, pushing the mousse down into the blades occasionally as necessary.
  3. Turn the mixture into a bowl, cover and refrigerate at least 4 hours or overnight (refrigerating allows the cashews to absorb some of the liquid and the mousse to thicken).
  4. Spoon or pipe into serving dishes and top with coconut whipped cream, if desired. Will keep, covered, in the refrigerator for up to 3 days.
  5. If using a regular blender, blend the cashews, coconut milk, almond extract, coconut extract (if using), vanilla, stevia, lime juice, and salt until very smooth. Add the beets and blend again until smooth, then add the chia seeds last and blend just to combine. Pour into a bowl and refrigerate as directed.
Sweetener Variation: If you can tolerate some sugars, you can optionally use agave or maple syrup. But make these changes: use ¼ cup agave nectar or maple syrup, remove about 2 tablespoons (30 ml) of the coconut milk and increase the cashews to ⅓ cup + 2 tablespoons (70 g) before blending.
Recipe by Go Dairy Free at