Recipe: Tasty Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan

Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. This Vegan Chocolate Raspberry Mousse only takes minutes to prepare, can be made ahead, and is a healthy and creative gluten-free, dairy-free, and vegan dessert! There's no excuse at this point not to make this Vegan Chocolate Raspberry Mousse. If you like these Vegan Raspberry Chocolate Truffles, do check out these chocolatey yums too!

Rich chocolate mousse that's sweetened with dates! To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional). Vegan chocolate mousse tart with raspberries is a no-bake and easy to make yet impressive dessert, perfect for Valentine's. You can have Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan

1. You need of This makes about 4 servings or maybe 12-16 ‘truffles’.
2. Prepare 1.5 cups of raspberries - if frozen, thaw first.
3. It's of Juice 1/2 lemon.
4. You need 1 cup of coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too).
5. Prepare 1-2 tbsp of maple syrup.
6. You need 1 of heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead.

Enter this indulgent vegan chocolate mousse tart with a layer of raspberry and a good pinch of chilli to awaken the senses. Chocolate raspberry truffles are wonderfully rich truffles with the flavors of deep chocolate and luscious raspberries. You can use real chocolate, but you will want to temper the chocolate so that these soft truffles have a hard outer shell. Like many truffle recipes, this recipe requires several.

Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan step by step

1. Blitz the raspberries in a blender. Add the lemon juice..
2. In a pan on low-medium heat, melt the coconut butter. Then stir in the cacao and maple syrup. I always underestimate the amount of stirring needed to combine everything. Stir a lot!.
3. Take the coconut mix off the heat. Add the raspberries and combine..
4. Pour the mix into a lined baking tray. Put in the fridge for 15-30mins. OR put into small silicone moulds and then in the freezer for at least an hour..
5. As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut..
6. As truffles, eat before they melt! Enjoy 😋.

By now, many of us have seen vegan chocolate pudding/mousse recipes using avocados. It was wild and luring at first, and is now all over the blog If you are the type of person who loves the combination of raspberries and chocolate, then you're going to want to eat buckets of this velvety mousse. Next scoop over the chocolate raspberry mousse, and spread evenly. To spruce up the recipe, drizzle over the raw chocolate sauce and serve. Find more Chocolate recipes on Veganbaking.net.

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