Step 1

Blend together the raw cashews, cold water, maple syrup, arrowroot, and cream of tartar in the bowl of the food processor, on HIGH, until smooth.

Step 2

Place the vegan marshmallows and dairy free milk into a medium sized non-stick saucepan and cook on a low heat until the marshmallows have melted and the mixture looks frothy.

Step 3

Remove from the heat and immediately blend into the cashew mixture, along with the remaining mousse ingredients. Blend on HIGH. You may need to repeat, scraping down the sides between blends.

Step 4

Spoon some mixture into the brain moulds and spread using the back of the spoon to create a nice ‘shell’ to allow the filling to sit in. Place into the freezer for 20 minutes. (See notes if this method is too difficult!).

Step 5

Whilst the brains are in the freezer whisk together the cacao powder, activated charcoal, and xanthan gum. Slowly whisk in the MCT oil followed by the agave nectar until smooth. Gradually whisk in the dairy free milk and vanilla extract. The consistency should be smooth but slimy.

Step 6

Remove the brain moulds from the freezer and fill with the slime leaving at least 0.5cm from the top. Place back into the freezer for 20 minutes before spooning over the remaining mousse mixture and levelling off with an offset spatula or knife. Place back into the freezer for 1 to 2 hours.

Step 7

Remove from the moulds carefully 10 to 15 minutes before wanting to serve!

Step 8

If you are struggling to spread the mixture around the moulds you can fill them to the top and freeze for 2 hours before scooping out the middles. Then melt down the mixture you have scooped out on a low heat in order to allow you to fill the shells and follow the remaining steps.

This recipe requires 8 mini brain silicone moulds.