Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. These Vegan Chocolate Raspberry Truffles have a rich, deep flavor, but are pretty soft and airy in terms of consistency.
Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
- Prepare This makes about 4 servings or maybe 12-16 ‘truffles’
- Make ready 1.5 cups raspberries - if frozen, thaw first
- Take Juice 1/2 lemon
- Take 1 cup coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too)
- Get 1-2 tbsp maple syrup
- Take 1 heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead
Greger's "How Not To Die" cookbook. This book is awesome, so go out and get it! Veganbaking.net Vegan Baking Recipes Vegan Custard, Pudding and Mousse Recipes Vegan Mousse Recipes Flourless Vegan Chocolate Raspberry In a food processor or blender, add the coconut oil, silken tofu, powdered sugar, cocoa powder, margarine, arrowroot or tapioca starch. Rich chocolate mousse that's sweetened with dates!
Instructions to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
- Blitz the raspberries in a blender. Add the lemon juice.
- 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!
- Take the coconut mix off the heat. Add the raspberries and combine.
- 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.
- As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut.
- As truffles, eat before they melt! Enjoy 😋
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). Chocolate Raspberry Truffles are probably my all-time favorite chocolates. I once bought a very expensive raspberry truffle which I was hoping to share with Tim. For the raspberry truffles you will need freezer dried raspberries. They can be found in most grocery stores in the dried fruit section.
So that’s going to wrap it up for this special food chocolate raspberry ‘mousse’ or ‘truffle’ - vegan recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!