No-Bake Vegan Raspberry Mousse Bites
Updated: Apr 10
Here is another no-bake recipe for exquisite vegan bites! They consist of a chewy crust layer, a melt-in-the-mouth soft and creamy raspberry mousse and a chocolate layer. The only sweetener in this recipe are the dates. Fresh raspberries in the mousse contribute to the sweetness of the dessert and to its lightness.
For the crust:
50 g almond flour
50 g oat flour
20 g cacao powder
4-5 Medjool dates
2 tsp coconut oil (soft)
a pinch of salt
For the raspberry mousse:
1/2 cup cashew nuts
150 ml almond milk
125 g fresh raspberries
3 Medjool dates
a squeeze of lemon juice
2-3 tsp coconut oil (melted)
For the chocolate layer:
50 g homemade chocolate
1 tbsp coconut oil
50 g dark chocolate (85% or more cacao solids)
1 tbsp coconut oil
Combine all the ingredients for the crust and put them in a food processor. Process until well combined. You should end up with a slightly sticky mixture.
Press the crust in molds/forms of your choice (I used rectangular molds). The crust should take approximately a quarter to one third of the mold.
Refrigerate until you prepare the raspberry mousse.
Soak the cashew nuts in warm to hot water for at least 2 hours (best overnight).
Soak the dates in warm water for 30 minutes to slightly soften them up.
Drain the cashews and the dates of all the water, place them in a blender alongside the rest of the ingredients for the mousse and process until you obtain a smooth consistency.
Pour the vegan mousse over the crust in each mold.
Place the bites in a freezer for about 10 to 15 minutes until the raspberry mousse firms up.
Remove the mini cakes from their respective molds.
Finally, pour some melted chocolate on top of the raspberry mousse and garnish with fresh mint leaves. Enjoy this wonderful dessert/snack!
Serves between 16 and 18 bites (depending on their size).