Butterscotch Mousse - cooking recipe

Ingredients

1 cup cashews, raw
1 cup dates, soft pitted, packed measure
1 cup water
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon butterscotch extract
6 kiwi fruits, sliced

Preparation

In a food processor, grind the cashews approximately 2 minutes until they are the consistency of ground meal. Add the dates and process 1 minute or until you reach a pasty consistency.
Gradually add the water and blend until smooth and creamy. Add the nutmeg, cinnamon, and butterscotch extract and process a couple more seconds until completely blended.
Serve in chilled glasses layered with slices of kiwi.