Vegan Raspberry Mousse
Indulge in the creamy decadence of Vegan Raspberry Mousse, a delightful plant-based dessert that’s as beautiful as it is delicious. This airy, dairy-free treat combines the vibrant sweetness of fresh raspberries with the luscious texture of whipped coconut cream, lightly sweetened with maple syrup and delicately infused with vanilla. A touch of agar-agar ensures a perfect, mousse-like consistency, while a hint of lemon juice brightens the fruity flavor. Easy to prepare in just 20 minutes (plus chilling time), this velvety raspberry mousse is a show-stopping dessert ideal for dinner parties, celebrations, or simply satisfying your sweet tooth. Garnished with fresh raspberries, it’s a visually stunning and crowd-pleasing vegan option that everyone will adore. Enjoy this refreshing masterpiece that’s both indulgent and guilt-free!
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Ingredients
- 200 grams Fresh raspberries
- 400 milliliters Coconut cream
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Agar-agar powder
- 3 tablespoons Water
- 1 tablespoon Lemon juice
- 50 grams Fresh raspberries (for garnish)
Directions
Step 1
Place the can of coconut cream in the refrigerator overnight to chill and separate the cream from the liquid.
Step 2
In a blender, puree 200 grams of fresh raspberries until smooth. Strain the puree through a fine mesh sieve to remove the seeds and set aside.
Step 3
Open the can of chilled coconut cream and scoop out the solid cream into a mixing bowl, discarding any liquid.
Step 4
In the bowl with coconut cream, add 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Whip the mixture with a hand mixer or whisk until it reaches a fluffy, whipped cream consistency. Set aside in the refrigerator while preparing the agar-agar.
Step 5
In a small saucepan, combine 1 teaspoon of agar-agar powder with 3 tablespoons of water and 1 tablespoon of lemon juice. Heat over low-medium heat, stirring constantly until the agar-agar is completely dissolved, approximately 2-3 minutes.
Step 6
Remove from heat and allow to cool for about 1 minute, then slowly stir in the raspberry puree until fully combined.
Step 7
Gently fold the raspberry mixture into the whipped coconut cream until thoroughly combined, taking care not to deflate the whipped texture.
Step 8
Divide the mousse evenly into serving glasses and refrigerate for at least 2 hours or until set.
Step 9
Before serving, garnish each glass with a few fresh raspberries. Serve chilled and enjoy your refreshing vegan dessert!
Nutrition Facts
| Serving size | (746.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1673.0 |
| Total Fat 66.7g | 0% |
| Saturated Fat 62.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 153.0mg | 0% |
| Total Carbohydrate 270.8g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 246.5g | |
| Protein 7.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 85.3mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 836.5mg | 0% |
Source of Calories