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.
Servings: 4 servings
Ingredients
- Raspberries fresh or frozen
Crust
- 6 Medjool dates, remove pits Get dates here
- ¾ cup pecans
- 1 tablespoon coconut oil I use refined
- Pinch pink or sea salt
Filling
- 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
Instructions
- 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.
Notes
*Make sure to soak your cashews for a couple hours or up to 24 hours!
Get a Nutri Bullet here
Buy Glass jars here
Buy Glass jars here