Vegan Raspberry Mousse

Breakfast in bed for Mother’s Day with this Vegan Raspberry Mousse! I love this recipe because it’s made with wholesome ingredients like cashews, coconut cream, and raspberry. So simple to make, and such a healthy alternative to the traditional mousse without compromising on taste. Don’t you love sweet treats you can feel good about indulging in?! Welcome to the world of vegan treats!

This Vegan Raspberry Mousse came about when I needed a mousse frosting to decorate a cake for my friends daughters birthday. She had loved the Vegan Chocolate Cake I had made and wanted a similar one for her daughters 7th birthday party. My friends daughter had only one requests:

1. Make it PINK!

And so here we have this delicious pink mousse, which not only is a delicious stand alone treat, but makes the perfect mousse frosting to satisfy little birthday girls and their friends. The cake turned out a huge success. The only downside being that I had tons of leftover mousse frosting! I had been so worried about not having enough mousse frosting to decorate that I doubled the recipe and had loads to spare. And trust me I lathered that cake with frosting as if I were a seven year old myself! But the leftovers did make for a beautiful Vegan Raspberry Mousse to indulge in throughout the week at snack time and dessert.

I topped this Vegan Raspberry Mousse with some quinoa puffs, fresh kiwi, and coconut flakes for a sweet breakfast delight. What a dream. I find this recipe so perfect for spring, and for Mother’s Day with its light taste and gorgeous pink hue! Although I’m not a mum yet, I can only dream of waking up to these jars and a hot pot of tea on Sunday Morning. Whose with me? Shall we put the request in to hubby now?

What I love about this recipe is how sweet and delicate the mousse is, just like we would hope for in a traditional mousse. But the raspberries add such a lovely fruity flavour to the traditional blend. I also love the creamy combo of the cashew and coconut cream. It’s beautiful together!

And in fact, this raspberry mousse is multi-purpose. If you’re feeling a little more ambitious then do I have some recipes for you! Just like me, you can use it to dress my Vegan Chocolate Cake, or create my Pink Raspberry Cream Tarts, and if you’re really up to the challenge try this Vegan Crepe Cake! I absolutely love multi-purpose recipes like these, because when we are left with extra there’s tons of ways to use it up. And since my mum taught me never to waste food I think she’d be very proud. 🙂

Hope you’re having the Happiest Mother’s Day.


Print Recipe
Vegan Raspberry Mousse
Breakfast in bed for Mother's Day with this Vegan Raspberry Mousse! I love this recipe because it's made with wholesome ingredients like cashews, coconut cream, and raspberry. So simple to make, and such a healthy alternative to the traditional mousse without compromising on taste. Don't you love sweet treats you can feel good about indulging in?! Welcome to the world of vegan treats!
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Prep Time 20 minutes
Cook Time 1 hour
Servings
4-6 people
Ingredients
  • 2 tbsp coconut oil
  • 1/4 cup + 1 tbsp agave syrup 75 ml
  • 1 cup raw cashews soaked overnight, 145g
  • tbsp juice of 1 lime and zest, 2or 30 ml
  • 1/4 tsp vanilla extract
  • pinch salt
  • 1 cup raspberries 130g
  • 1/2 can coconut cream chilled, 200 ml
  • quinoa puffs for topping
  • 1 kiwi chopped, for topping
  • coconut shavings for topping
  • carob chips for topping
Prep Time 20 minutes
Cook Time 1 hour
Servings
4-6 people
Ingredients
  • 2 tbsp coconut oil
  • 1/4 cup + 1 tbsp agave syrup 75 ml
  • 1 cup raw cashews soaked overnight, 145g
  • tbsp juice of 1 lime and zest, 2or 30 ml
  • 1/4 tsp vanilla extract
  • pinch salt
  • 1 cup raspberries 130g
  • 1/2 can coconut cream chilled, 200 ml
  • quinoa puffs for topping
  • 1 kiwi chopped, for topping
  • coconut shavings for topping
  • carob chips for topping
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Instructions
  1. In saucepan combine coconut oil and agave syrup on low heat. Transfer liquid to blender and add soaked cashews (drained), lime juice and zest, vanilla, and salt. Blend until smooth and creamy.
  2. In a chilled glass mixing bowl add chilled coconut cream. Whip with hand mixer until thick in texture. Add the blended raspberry cashew cream and whip to combine. Chill in fridge for 1 hour.
  3. Scoop raspberry cream into jars and top with chopped quinoa puffs, kiwi, coconut shavings, and carob chips.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – RAW

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