Cooking Instructions Chocolate Mousse:

You can prepare both the chestnuts and lima beans ahead of time to make this go quickly.

1. In a pressure cooker, cook 1 cup baby lima beans for 30 minutes (15 min release time).  Strain and set aside.  You can do this ahead of time and freeze.
2. Chestnuts can either be steamed whole or roasted.  You can also buy prepared chestnuts at markets (both in jars and sealed bags). To prepare fresh chestnuts begin with scoring the shell with an x so it will peel apart easily when cooked. (If you don’t do this step, they can explode in the kitchen going off like firecrackers!!)  You can roast at 425 degrees F for 15 min or until they easily come out.  Or you can steam them for 30 min to one hour and remove shells.  I find it quicker to roast and then boil them for 45 min in a pot of water covering them.   Make sure you add water to the pot as it tends to evaporate out.  The chestnut is done when it’s soft inside.  
3. Crumble the chestnuts to a blender or food processor, blend the chestnuts with  2 cups of water and salt.  It will be completely smooth.  Set aside and add 2 T cacao powder.  
4. Place 1 cup of the lima beans into the blender or food processor with 2 T cashews (optional) and start with 1/4 cup water.  Blend till smooth.  The cashews if they aren’t smooth yet will in the next step.  
5. In a double boiler (or a mason jar in a pot of water, heat the water until it melts the Cacao paste.  Use a spoon to assist it along.  There’s a point where it just melts effortlessly.  Add in 1/2-3/4 tsp Clear Stevia to the Cacao paste (it’s extremely bitter without it).  Sweeten until desired taste. 
6. In a blender, add the chestnut cream to the blended lima beans and vanilla.  Blend till completely smooth.  Add the melted cacao at this point and blend again.  Add 1/2 tsp Hazelnut Liquid Stevia  at this point. 

1. In a small pot, bring frozen or fresh raspberries to a boil with lemon juice and stevia.  Simmer for 3-4 minutes.  Next, pour it into the blender and blend on high.  Strain into a jar and refrigerate.  Thin with adding a little water if necessary.  Most berries have plenty of water there is no need to add any when starting.