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400 g almond milk
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4 tablespoons of cashew cream or butter
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1 vanilla bean
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50 g cane sugar
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30 g potato starch
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2 tablespoons of small oat flakes
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1 tablespoon of raisins
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3 tablespoons of rice malt or agave syrup
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40 g pecan nuts, plus 9-10 pecans for serving
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Cut the vanilla bean lengthwise and grate the seeds with a knife tip. Mix the vanilla seeds with the sugar and starch in a saucepan, pour the almond milk and the cashew cream.
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Put on the fire and bring to the boil over high heat, then lower the heat and cook the preparation stirring with a wooden spoon until it has thickened. Remove from the heat and divide the mousse into 4 cups or glasses.
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Heat the oven to 150°C. Pour the malt on the mix of seeds, dried fruit and flakes, mix carefully until it has absorbed all the malt.
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Place the mixture in a single layer on a baking tray lined with a parchment paper sheet and bake until the granola is crisp and golden.
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Serve the mousse with a spoonful of granola and a handful of pecan nuts.
