This recipe was inspired by the girls over at the Merry Maker Sisters with their Raw Choc & Raspberry Cake. Thanks ladies! The recipe is using an adapted version of the filling of the girls cake. If you are keen to make the entire cake, go over & check the Merry Maker Sisters out here.
It took less than 5 minutes to whip up this delish version of the chocolate dish & place in pretty glasses. You only need a handful of real food ingredients to make this dessert & it can be served immediately for a quick evening treat or made in advance of a dinner party. I think that it looks really pretty too!
If you are a chocolate lover, you are going to loooovve this dessert!
Chocolate & Raspberry Mousse
Prep time
Total time
Author: Caralee - Real Food Pledge
Recipe type: Dessert
Serves: 6
Ingredients
- 1 cup raw cashews (soaked in water for about 1 hour)
- ⅔ cups coconut cream (from fridge if possible)
- ¼ cup coconut oil
- 2 tablespoons raw cacao powder
- 1 tablespoon honey
- ½ cup frozen raspberries
Instructions
- Drain and rinse the cashews and place them into the food processor.
- Process until they are crumbly & a buttery paste forms.
- Add the coconut milk, coconut oil, cacao & honey.
- Blitz on high speed until completely smooth.
- Add the frozen raspberries & mix through at a low speed.
- Spoon the chocolate raspberry mousse in pretty glasses & serve.
Notes
This recipe is easily doubled if you are serving more people or want larger servings.
Hi Caralee! This mousse looks DIVINE! What an awesome idea to leave out the base and just make it in to a mousse! Love your thinking 🙂 Loving all of your recipes in fact <3 <3 <3 so happy to connect via the blogosphere! e + c
Hi. Thanks for stopping by & for the inspiration! Keep up the good work girls 🙂
Hi, can I replace cashews with walnuts as they don’t agree with me and this so yummy?
You could try but I don’t think it would be as smooth as it needs to be. Maybe soaked macadamia or even soaked almonds. You know what, just give it a try & see how it turns out. It may be surprising.