Happy 2019, friends! Hope you’ve been having an inspiring beginning to the year. Today we’re excited to announce that a small batch of our Magic Moisturizer is now available for sale, as per your amazing feedback. You can read all about it here (and get the recipe if you want to make it yourself), but basically, it’s been our go-to skincare product for the past few years. It’s made with all-natural ingredients that we find to be super nourishing and hydrating for all different types of skin, and it has the most luxurious texture and scent. Click here to go to our shop.
Since Magic Moisturizer is like skin food, made with all food-grade ingredients, we were inspired to create a dessert recipe, celebrating two of the star ingredients in the formula: cacao butter and citrus. The result is this dreamy Orange-Tahini Mousse that takes minutes to put together.
The lush ingredients in the Magic Moisturizer are: organic raw cacao butter, organic virgin coconut oil, beeswax, organic olive oil, organic jojoba oil, organic calendula oil, organic vitamin E oil, organic rosehip oil, distilled water, and essential oils of blood orange, Italian lemon, lavender, carrot seed, and clary sage, all of which have balancing, hydrating, anti-inflammatory, and anti-bacterial properties. Our friends love it, and it’s been reported to help with cold sores, eczema, and chronically dry skin. We’re so excited to share it as a physical offering!
Now on to the mousse. To make it, shredded cacao butter, orange juice and zest, tahini, cashews, and maple syrup get whipped into oblivion in a high-speed blender. Distribute that mixture among little cups or ramekins, let it set in the fridge for about an hour, and you’ll have the most amazing, cloud-like mousse that tastes like pure heaven. We have people coming over tonight, and I’ve got a batch cooling in the fridge for a simple but elegant finish to our meal. Seriously can’t wait.
Hope you enjoy the recipe, and look out for a new meal plan coming next week :)
- 1 cup plus 2 tablespoons orange juice (from about 3 organic oranges)
- zest from 1 organic orange, plus more for garnish
- ½ cup cashews - soaked in purified water for 1-2 hours or in boiling water for 15 minutes
- ¼ cup maple syrup
- 5 tablespoons shaved or finely chopped raw cacao butter (leveled, not heaping)
- 4 tablespoons tahini (leveled, not heaping)
- Combine all the ingredients, except the orange zest, in a high-speed blender. Blend on high for about 30 seconds to a minute, until completely smooth. Add the orange zest and pulse on low, until just incorporated.
- Distribute the mixture between about 4 ramekins or small cups. Refrigerate for an hour, or until completely set and enjoy, garnished with more zest. After the mousse has been refrigerated for a while, remove from the refrigerator about 5 minutes prior to eating.
So I made the mousse! Two days in a row actually! It is another a m a z i n g recipe of yours. So simple to make and it tastes delicious. The only thing is that it wouldn’t set in the fridge, so if anyone has the same issue 2 hours in the freezer do the trick :) ice cream/mousse kind of thing. Totally recommended!!
Hi Ula,
Yay! SO happy you enjoyed it!
Very surprised to hear about it not setting in the fridge. I have no idea why that would be, since the coconut butter should solidify in the cold. But thank you so much for reporting back and for the freezer tip – it will help anyone else with the issue :)
Cacao butter, not coconut butter!
Sounds so great