Vegan Raspberry Mousse
Indulge in the creamy, dreamy delight of this Vegan Raspberry Mousse—a dairy-free dessert that's as light as a cloud and bursting with fruity flavor. Made with luscious fresh raspberries, rich coconut cream, and naturally sweetened with maple syrup, this plant-based treat is perfect for any occasion. The secret to its airy yet set texture lies in the use of agar-agar, a vegan alternative to gelatin. With just a handful of simple ingredients and minimal preparation time, you can whip up an elegant dessert that's as beautiful as it is delicious. Serve this chilled mousse in individual glasses, topped with juicy raspberries for a vibrant and stunning finish. Whether you're hosting a summer gathering or craving a guilt-free sweet treat, this raspberry mousse is a vegan-friendly showstopper that everyone will adore.
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Recipe Information
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)
Instructions
Place the can of coconut cream in the refrigerator overnight to chill and separate the cream from the liquid.
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.
Open the can of chilled coconut cream and scoop out the solid cream into a mixing bowl, discarding any liquid.
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.
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.
Remove from heat and allow to cool for about 1 minute, then slowly stir in the raspberry puree until fully combined.
Gently fold the raspberry mixture into the whipped coconut cream until thoroughly combined, taking care not to deflate the whipped texture.
Divide the mousse evenly into serving glasses and refrigerate for at least 2 hours or until set.
Before serving, garnish each glass with a few fresh raspberries. Serve chilled and enjoy your refreshing vegan dessert!
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 61.1 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
