Heavenly Raspberry-Dark Chocolate Mousse (Vegan & Sugar-Free)2020-04-24
- Servings : 2-3
- Prep Time : 20m
- Ready In : 10m
Average Member Rating
(4.9 / 5)
24 people rated this recipe
Dark Chocolate and Raspberries are a match made in heaven. Sweet and tart raspberries cut the bitter bite of rich dark chocolate mousse. This dessert is plant-based, sugar-free, and gluten-free and is made with all-natural ingredients without any artificial flavouring.
Extremely satisfying and delicious vegan mousse is smooth and creamy which melts in the mouth. This guilt-free dessert is amazingly healthy as it contains chia seeds and raw cacao along with raspberries which adds fresh brightness and bursting flavor.
This is no-bake, no-cooking choco-rasp mousse recipe. The delightfully easy recipe requires a handful of ingredients and gets ready in no time. Enjoy this delectable dessert by drizzling raspberry compote and cacao nibs. Make this elegant treat to impress your vegan friends.
- 1 ½ tablespoon – Organic Raw Cacao Powder (Unsweetened)
- 1 tablespoon – Organic Chai seeds
- 6-8 large size – Dates, pitted
- 1 cup – Filter Water
- 1 cup – Organic Coconut Cream, chilled Or 1/2 cup soaked cashews
- ½ teaspoon – Organic Vanilla Bean Paste or Vanilla extract
- ¼ cup – Fresh Raspberry Compote / Sauce. Click here and get the recipe
- Few fresh raspberries for garnishing
- 1 teaspoon – Raw cacao nibs (Optional) for garnishing
For Dark Chocolate base - In a bowl, add 1 cup of water, chia seeds, organic cacao powder, and dates & mix well. Soak it for around 20-30 minutes or until chia seeds bloom and the mixture becomes thick.
In a Vitamix, blend the above mixture until smooth and creamy. The chocolate base is ready
Whip the chilled coconut cream with the help of beater, do not over whip it. (Just about few seconds).
For Mousse – gently fold in the dark chocolate mixture into coconut whipped cream. Mix until everything combines, do this process very slowly & gradually to keep it light and fluffy. Over mixing or whipping will knock out the air.
Plating: In a serving bowl/cup – add a big dollop of Dark Chocolate Mousse at the bottom. Layer it with fresh raspberry compote. Repeat; add a big dollop of mousse over the compote. Again layer it with raspberry sauce. Repeat this for a total of 3-4 times/layers. Refrigerate these cups for couple of hours.
Garnish it with fresh raspberries, coconut cream, and more berries compote. Enjoy this chilled.