Vegan Raspberry Chocolate Mousse Recipe

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adapted from Levana Cooks, using Cocoa Coffee Levana Nourishments
raspberry chocolate mousse

My Raspberry Chocolate Mousse is my new rock star.

That’s the consensus! It doesn’t in the least hurt that my raspberry chocolate mousse, a cousin just once removed from my vegan chocolate mousse (see below) is, like the great favorite many of you are used to, also vegan, gluten-free, no-cooking, ridiculously easy and tastes sinfully rich even as it is made with very sensible ingredients. I couldn’t keep my hands off it all day Friday, and kept sneaking a spoon in one of the glasses every half hour, until I wiped it out. I just ordered a dozen little 5-ounce mason jars just like the one in the picture, in honor of this dessert.

The pairing of chocolate and raspberries in this raspberry chocolate mousse is sublime.

As always when working with berries, I prefer frozen berries, as they are full-flavored and at the height of their ripeness and sweetness, and always good to go. I could see using frozen pitted cherries instead of raspberries; in this case just cut them in two or three pieces so they are distributed more evenly in the mousse. Likewise, I could see using cranberries: only in this case, add a little sugar.

Plain Vegan Chocolate Mousse:

I can’t tell you how many people make my recipe!
– Skip the berries and the creme de Cassis.
– Add 1 tablespoon instant coffee, decaf OK, dissolved in a few drops of warm water.
Proceed exactly as instructed in the recipe.

Ingredients

  • 1 cup semisweet or bittersweet chocolate chips
  • 2/3 cup pure cocoa powder
  • 1/4 cup stevia or truvia
  • 1/4 cup coconut sugar
  • 1/4 cup vegetable oil
  • 3 tablespoons Creme de Cassis (liquor stores), optional but delicious
  • 1 pound silken tofu, drained
  • 1 pouch Levana Nourishments Cocoa Coffee
  • 12-ounce bag frozen raspberries

Instructions

In a small saucepan, on a very low flame, melt the cocoloate, cocoa,  stirring, until melted. This will take about 2-3 minutes (or microwave 2 minutes, and stir until smooth). Transfer the mixture to a food processor, with the tofu, and process one full minute, until perfectly smooth. Fold in the berries with a spoon, gently so as not to crush them. Pour the mixture into 8 dessert glasses or cups, and refrigerate until firm, 2-3 hours.

Variation:

Try Mixed Berry Levana Nourishments instead of Cocoa Coffee.

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