Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. Rich chocolate mousse that's sweetened with dates! To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional). Chocolate raspberry truffles are wonderfully rich truffles with the flavors of deep chocolate and luscious raspberries.
Vegan chocolate mousse tart with raspberries is a no-bake and easy to make yet impressive dessert, perfect for Valentine's. Enter this indulgent vegan chocolate mousse tart with a layer of raspberry and a good pinch of chilli to awaken the senses. This Vegan Chocolate Raspberry Mousse only takes minutes to prepare, can be made ahead, and is a healthy and creative gluten-free, dairy-free, and vegan dessert! You can have Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan
- You need of This makes about 4 servings or maybe 12-16 ‘truffles’.
- Prepare 1.5 cups of raspberries - if frozen, thaw first.
- You need of Juice 1/2 lemon.
- It's 1 cup of coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too).
- It's 1-2 tbsp of maple syrup.
- You need 1 of heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead.
There's no excuse at this point not to make this Vegan Chocolate Raspberry Mousse. Chocolate-Raspberry Truffles. this link is to an external site that may or may not meet accessibility guidelines. White Chocolate Raspberry Truffle®Creamy Cheesecake Swirled with White Chocolate and Raspberry. Mango Key Lime CheesecakeTopped with Mango Mousse on a Vanilla Coconut Macaroon Crust.
Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan step by step
- Blitz the raspberries in a blender. Add the lemon juice..
- In a pan on low-medium heat, melt the coconut butter. Then stir in the cacao and maple syrup. I always underestimate the amount of stirring needed to combine everything. Stir a lot!.
- Take the coconut mix off the heat. Add the raspberries and combine..
- Pour the mix into a lined baking tray. Put in the fridge for 15-30mins. OR put into small silicone moulds and then in the freezer for at least an hour..
- As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut..
- As truffles, eat before they melt! Enjoy 😋.
I know you love your chocolate treats. By now, many of us have seen vegan chocolate pudding/mousse recipes using avocados. It was wild and luring at first, and is now all over the blog world. If you are the type of person who loves the combination of raspberries and chocolate, then you're going to want to eat buckets of this velvety. You only need some Silken Tofu, Almond.