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Raw Chocolate Raspberry Mousse 

Raw desserts can be made not only gluten and dairy-free, but refined sugar-free, and taste like an amazing dessert! The raspberries add just the right touch of sweetness.
Prep Time20 mins
Soaking1 d
Total Time1 d 20 mins
Course: Dessert
Cuisine: American
Keyword: dairy-free chocolate raspberry mousse, raw chocolate raspberry mousse, raw chocolate raspberry mousse recipe
Servings: 4 servings


  • Raspberries fresh or frozen


  • 6 Medjool dates, remove pits Get dates here
  • ¾ cup pecans
  • 1 tablespoon coconut oil I use refined
  • Pinch pink or sea salt


  • 2 cups soaked and drained cashews*
  • 1 ½ tablespoon raw cacao powder Get raw cacao powder here
  • 4 tablespoon filtered water
  • 5 tablespoon maple syrup
  • 3 tablespoon coconut cream cream from the top of full fat can of coconut milk
  • 2 tablespoon coconut oil I use refined
  • pinch pink salt or sea salt

Chocolate topping

  • 1 ½ tablespoon coconut oil very soft or melted
  • 1 ½ raw cacao powder
  • 2 tablespoon maple syrup
  • Pinch of pink or sea salt


  • Place all ingredients for crust in your Nutri-Bullet or food processor.
  • Blend until smooth, and place in the bottom of your glasses.
  • Clean Nutri- Bullet and add all the ingredients for the mousse.
  • Blend until you have a completely smooth consistency.
  • Place some raspberries along the edges
  • Evenly distribute into the mousse into the cups.
  • Place in the freezer or refrigerator while making the chocolate.
  • In a small bowl mix all topping ingredients with a whisk.
  • Spoon chocolate on top of the mousse.
  • Top with berries and crushed pecans if desired.
  • Store in the refrigerator.


*Make sure to soak your cashews for a couple hours or up to 24 hours!
Get a Nutri Bullet here
Buy Glass jars here