The day before, set a metal mixing bowl over a pan of 7.5cm water – don’t let the bowl touch the water – and bring to a boil (or use a double boiler, if you have one). Put the dark and milk chocolate in the bowl or top pan and swirl with a silicone spatula, just until fully melted.
Meanwhile, heat the cashew- date milk in a medium pan to just below a simmer. When the chocolate has completely melted, pour the cashew-date milk into a blender. With the blender running, slowly pour the melted chocolate into the vortex. Blend until completely incorporated, increasing the speed to medium once all the chocolate has been added. Pour the mixture into a large bowl, cover and chill overnight.
The next day, transfer the mousse to a trifle bowl or large serving dish, or spoon into individual bowls to serve.
For the Cashew-Date Milk:
In a large bowl, mix 600ml cold water with the cashews and dates. Leave to soak at room temperature for 8-12 hours.
Pour the soaked nuts and dates, along with the soaking liquid, into a pan. Heat over a medium setting until steaming. Transfer the mixture to a blender and add the honey, vanilla, salt and cinnamon. Blend for around 1 minute, starting on low and gradually increasing to high, until completely smooth.
Transfer to an airtight container and store in the fridge for up to 1 week.
My Regenerative Kitchen by Camilla Marcus, Photography by Ben Rosser, (Chelsea Green, £30)
