Place cashews in a large bowl and cover with hot water. Set aside to soak for 15 minutes, or more.
Drain and rinse the cashews and place them in a blender.
Add 1 cup of water and puree until smooth.
Add the melted chocolate, honey, unsweetened cacao, salt, and 3/4th of the vanilla bean.
Puree mixture until light and fluffy.
Divide mousse between 4 dessert bowls and serve with Whipped Cashew Cream if desired.
To make the Whipped Cashew Cream:
Soak the cashews in a smaller bowl covered with hot water for 15 minutes.
Drain and rinse the cashews and place them in a blender.
Add the remaining vanilla bean and honey. Puree until mixture is light and fluffy.
Serve immediately, or store in the refrigerator until ready to use.
Notes
No, Paleo Chocolate Mousse does not taste like cashews.
No, this mousse is not as light and creamy as a mousse made with heavy cream. Cashews make it heavier with a bit of a bumpy texture
No you do not have to use vanilla bean, you can substitute 1 teaspoon of pure vanilla extract. Vanilla extract contains alcohol which is not allowed on Whole 30. Once I added the honey, it was no longer Whole 30 but I decided to just go with it, lol
To make vegan, substitute agave nectar for the honey.
If you are allergic to cashews, substitute a can of full-fat coconut milk for the cashew cream. Chill the can for 24 hours, remove the top, and scoop out only the solid coconut milk. Discard the coconut water or use in a different recipe.