I made this Vegan Raspberry Mousse for my coworker’s going-away party last month. The raspberries made it tangy and creamy, and my sister asked for the recipe.
Light and Creamy Vegan Raspberry Mousse
This vegan raspberry mousse features a fusion of fresh raspberries, coconut cream, and a touch of sweetener, resulting in a luscious dessert that takes only a few minutes to prepare. The recipe yields about 4 servings and can be chilled for a refreshing treat.
Ingredients
- 2 cups fresh raspberries, plus extra for garnish
- 1 can (14 oz) full-fat coconut cream, chilled
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Prepare the Coconut Cream: Refrigerate the can of coconut cream overnight. When ready to use, scoop out the solid part of the cream into a mixing bowl, discarding the liquid.
- Blend the Raspberries: In a blender or food processor, add the fresh raspberries, maple syrup, vanilla extract, lemon juice, and salt. Blend until smooth.
- Combine: Gently fold the raspberry mixture into the whipped coconut cream until well combined and no streaks remain.
- Chill: Spoon the mousse into serving cups or bowls and refrigerate for at least 2 hours to set.
- Serve: Once chilled, garnish the mousse with additional raspberries and serve cold.
Cook and Prep Times
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 15 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 150kcal
- Fat: 10g
- Protein: 1g
- Carbohydrates: 17g
I store the mousse in the fridge for up to three days. The stay tangy, and I serve chilled.
