Vegan Raspberry Mousse

I love this mousse because it's made with wholesome ingredients like raw cashews, coconut cream, and raspberry. It's simple to make, and a healthy alternative to the traditional mousse without compromising on taste.

Course Dessert, Snack, Sweets

Cuisine gluten-free, no-bake, raw, refined-sugar free, soy-free, vegan

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 502kcal

Author Hannah Sunderani

Ingredients

2 tbsp coconut oil
1/4 cup + 1 tbsp agave syrup
1 cup raw cashews soaked overnight
1 cup raspberries (fresh or frozen)
2 tbsp lime juice
1/4 tsp vanilla extract
pinch salt
1 can coconut milk chilled

US Customary - Metric

Instructions

Begin by chilling a glass mixing bowl in fridge. In a blender combine melted coconut oil, agave, soaked cashews (drained), lime juice, vanilla, salt and raspberries. Blend until smooth and creamy.
In your chilled glass mixing bowl add solids from 1 can chilled coconut milk, avoiding the coconut water at the bottom. (Reserve coconut water for smoothies). Pour in cashew/raspberry mixture and whip on high with a hand mixer (or stand mixer) for 1-2 minutes, or until thick and smooth in texture. Chill in fridge for 1 hour.
Scoop raspberry cream into jars and add your favourite toppings. I used quinoa puffs, kiwi, coconut shavings, and cacao nibs.

Notes

Raspberry mousse will keep in fridge for up to 5 days, but best served fresh.

Nutritional information is a rough estimate.

Nutrition