Raw Brownies with Raspberry Mousse present a guilt-free indulgence, marrying the richness of chocolate with the tartness of fresh raspberries. These decadent treats boast a fudgy texture and intense cocoa flavor, all while remaining free from refined sugars and baking. With each bite, the creamy raspberry mousse adds a burst of fruity brightness, elevating these raw brownies to a divine dessert experience.
Ingredients:
Base:
- 1/2 cup dates (softened in hot water and pitted)
- 1 cup pecans / or walnuts
- 1 tablespoon cashew butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup cacao powder
- 2 tablespoons coconut oil
Instructions:
- Combine your ingredients in your food processor and pulse until broken into fine pieces, then blend until you’re left with a sticky dough.
- Press this into your springform tin and freeze as you prepare the topping.
Topping:
- 1 cup cashews soaked for at least four hours in hot water
- 1 cup raspberries
- 4 tablespoons maple syrup
- Juice of half a lemon
- 1 teaspoon vanilla extract
- 1/2 cup almond mylk / oat milk
- 2 tablespoons coconut oil
Instructions:
- Blend everything in a high speed blender until creamy, pour over your brownies and freeze for at least four hours.
- Allow to defrost for 30 minutes before serving.
