Coffee & Sweets
Healthy Vegan Raspberry Mousse (a Perfect Summer Dessert)
During these hot summer days all you need is a light and refreshing dessert! Once such recipe is this unbelievably good vegan raspberry mousse that will win you over!
What I enjoy most about this mousse is its light fluffy texture and refreshing taste that brings you a taste of summer. It is super airy and fruity, so if you would like to switch from the original chocolate mousse and make a lighter option, you should try this one!
Instead of using eggs and heavy cream, make it a vegan version which is a lot healthier and you can eat it guilt-free even if you are on a diet!
If you decide to make this recipe, don’t forget to rate it or leave a comment below!
Healthy Vegan Raspberry Mousse
Ingredients
- 1 1/4 ounces freeze dried raspberries (1/2 cup of processed)
- 1 1/3 cup coconut cream
- 1 tsp agar powder (or gelatin)
- 4 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2/3 cup aquafaba (liquid drained from one 15-ounce can chickpeas)
- 1/4 tsp cream of tartar
Instructions
- Add the freeze dried raspberries to a food processor and process until they form a nice powder-like texture. If you prefer a seedless mousse, use a mesh strainer to sift the powder and remove the seeds aside.
- Pour the coconut cream into a pot, add the agar and place over medium heat to activate. Don't forget to whisk it until it boils. Immediately remove from heat, and allow it to cool down for 20 minutes. Whisk in the freeze dried raspberry powder, maple syrup and vanilla.
- In a large bowl add the aquafaba and cream of tartar. Using an electric mixer whip until peaks appear (3-5 minutes).
- Using a spatula, gently fold in half of the raspberry coconut cream with the whipped aquafaba. Do the same with the remaining half until well combined.
- Divide the mixture into three glasses, Refrigerate the glasses for at least 3 hours before serving.
- This mousse can stay fresh in the fridge for up to 2 days.
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