Celebrate the July 4th holiday with these delicious, vegan, fruit parfaits! They'll look super festive on your table, and they feature Sambucol Black Elderberry Syrup  and Sambucol Drink Powder for extra immune support power.*

Happy Fourth!  

Recipe by Hannah @bittersweetblog

Yield:
Makes 4 Servings

Ingredients:
Blueberry Mousse

• 1 Cup Raw Cashews, Soaked Overnight
• 1 Cup Blueberries, Fresh or Frozen and Thawed
• ¼ Cup Sambucol Black Elderberry Syrup of choice
• 1 Packet Sambucol Drink Powder
• ½ Teaspoon Lemon Zest
• 3 Tablespoons 100% Food-Grade Cocoa Butter, Melted
• 1 (14-Ounce) Can Full-Fat Coconut Milk, Chilled
• Natural Blue Food Coloring (Optional)

Coconut Whipped Cream

• 1 (14-Ounce) Can Full-Fat Coconut Milk, Chilled
• 2 Teaspoons Powdered Stevia or Monk Fruit Sweetener
• ½ Teaspoon Vanilla Extract

To Serve

• 1 Cup Fresh Raspberries
• Sprinkles (Optional)

Instructions:

1. To make the mousse, thoroughly drain the soaked cashews and place them in your blender. Add the blueberries, Sambucol Syrup and Sambucol Drink Powder, and lemon zest. Thoroughly puree, pausing to scrape down the sides of the canister with your spatula as needed, to make sure everything is incorporated.
2. Open the can of coconut milk without shaking it and skim off the top layer of thick coconut cream. Save the watery liquid left behind for another recipe (such as smoothies, curries, or soups.) Add the coconut cream to the blender and pulse to incorporate. Add a few drops of natural blue food coloring, if desired, to reach your ideal shade of blue. Continue blending for 3 – 4 minutes, until the mixture is completely smooth.
3. Divide the mousse equally between four glasses or ramekins. Place them in the fridge and let rest until softly set; 2 – 3 hours.
4. To make the coconut whipped cream, carefully open the chilled can of coconut milk, be sure not to shake it, and scoop off the top layer of thick coconut cream. Save the watery liquid left behind for another recipe. Place the coconut cream in the bowl of your stand mixer and install the whisk attachment. Whip on high speed for about 3 minutes before slowly beginning to sprinkle in the sugar, just a little bit at a time. Continue beating the mixture for up to 10 minutes, until light and fluffy. Finally, fold in the vanilla extract.
5. Transfer the whipped coconut cream to a piping bag to make neat spirals on top of the mousse, or simply use a spoon to distribute it in dollops.
6. Top with fresh raspberries and sprinkles. Serve right away or keep refrigerated for up to 6 hours.

Notes: To make this recipe nut-free, use raw sunflower seeds instead of cashews.