Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan
Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is something which I’ve loved my whole life. They are nice and they look wonderful.

This Vegan Chocolate Raspberry Mousse only takes minutes to prepare, can be made ahead, and is a healthy and creative gluten-free, dairy-free, and vegan dessert! There's no excuse at this point not to make this Vegan Chocolate Raspberry Mousse. These Vegan Chocolate Raspberry Truffles have a rich, deep flavor, but are pretty soft and airy in terms of consistency.

To begin with this recipe, we have to prepare a few components. You can cook chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
  1. Make ready This makes about 4 servings or maybe 12-16 ‘truffles’
  2. Get 1.5 cups raspberries - if frozen, thaw first
  3. Make ready Juice 1/2 lemon
  4. Make ready 1 cup coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too)
  5. Take 1-2 tbsp maple syrup
  6. Take 1 heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead

Greger's "How Not To Die" cookbook. This book is awesome, so go out and get it! Veganbaking.net Vegan Baking Recipes Vegan Custard, Pudding and Mousse Recipes Vegan Mousse Recipes Flourless Vegan Chocolate Raspberry In a food processor or blender, add the coconut oil, silken tofu, powdered sugar, cocoa powder, margarine, arrowroot or tapioca starch. Rich chocolate mousse that's sweetened with dates!

Instructions to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
  1. Blitz the raspberries in a blender. Add the lemon juice.
  2. In a pan on low-medium heat, melt the coconut butter. Then stir in the cacao and maple syrup. I always underestimate the amount of stirring needed to combine everything. Stir a lot!
  3. Take the coconut mix off the heat. Add the raspberries and combine.
  4. Pour the mix into a lined baking tray. Put in the fridge for 15-30mins. OR put into small silicone moulds and then in the freezer for at least an hour.
  5. As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut.
  6. As truffles, eat before they melt! Enjoy 😋

To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional). Chocolate Raspberry Truffles are probably my all-time favorite chocolates. I once bought a very expensive raspberry truffle which I was hoping to share with Tim. For the raspberry truffles you will need freezer dried raspberries. They can be found in most grocery stores in the dried fruit section.

So that is going to wrap this up for this special food chocolate raspberry ‘mousse’ or ‘truffle’ - vegan recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!