- Soak the cashews for 30 minutes then drain.
- Blend all the ingredients together at high speed until you obtain a thick cream, about a minute.
- Pour the cream on top of the chocolate mousse layer. Cover each jar with plastic wrap and refrigerate several hours until set.
- Garnish with berries and more coarsely chopped No Mylk'n Chocolate Bark. Keep in the fridge covered with plastic wrap. Serve cold.
The mousses will keep up to 2 days in the fridge, but they will harden and won't be as creamy and soft.