Kostenloser Versand ab 30€
Sicher durch SSL
Hotline: +49 (0) 30 5524 0162

Raw Hibiscus Mousse Pralines

Created with GIMP

These delicious treats are a true delight!

Ingrediennts (Hibiscus Mousse):

  • 100 g (3.5 oz) Cashews, soaked for 2 hours
  • 70 ml (2.7 fl oz) water
  • 50 g (1.8 oz) cocoa butter, liquid
  • 50 g (1.8 oz) coco butter, liquid
  • 2-3 tbsp agave syrup
  • 1 tbsp psyllium husks
  • 2 tbsp hibiscus powder
  • Vanilla

Ingredients (white chocolate):

  • 50 g (1.8 oz) cashews, ground
  • 80 g (2.8 oz) cocoa butter, liquid
  • 3-4 tbsp agave syrup
  • 1 tsp sunflower lecithin (ideal)
  • a little bit of Vanilla
  • 1 pinch of salt
  • praline or silicone form


Wash the cashews and blend them together with water, agave syrup, hibiscus powder and vanilla until the mixture has a smooth texture. Now add the psyllium husks, the cocoa butter and the coco butter and blend the mixture again. Place the mixture in a bowl and allow to cool.
To make the white chocolate thoroughly mix all the ingredients. If you place the mixture in a warm water bath it will stay liquid. Now you can take a teaspoon of the liquid chocolate and place it in the praline form. Ideally use just enough to cover the bottom of the form. Now place the form in the fridge and allow the chocolate to cool. Once the chocolate is hard, carefully place some of the hibiscus mousse in the middle. Now gently pour the rest of the liquid chocolate over the hibiscus mousse to fill up the praline form. Now allow everything to cool, ideally in the freezer. Now take the pralines out and decorate.
Tipp: As a toping you can use dried flowers and the hibiscus powder. It looks very nice and adds a yummy scent.
A big thank you goes to  Anja von Rohköhstlich Heilen (engl.: Rawfoodist healing) for sharing this wonderful recipe with us. For lots more great tips and tricks on nutrition, cosmetics and holistic well-being we recommend a visit to her instagram profile and blog!

Weitere Informationen

For further information on Hibiscus check out our Hibiscus page.