Add all the ingredients for the crust to a medium-sized bowl and stir until well combined.
Divide the crust mixture evenly between 12 mini-heart molds and press it down firmly in the bottom of the molds. Set aside.
Prepare the mousse:
Add all the ingredients for the mousse (add the water and coconut oil first) to a Vitamix and blend until the mixture is creamy and smooth, using the tamper if needed. The mixture should be slightly thick in texture when done.
Place the mold tray on a baking pan and put it in the freezer for approximately 30-60 minutes, or until they harden.
When ready to serve, remove from the freezer and let them sit on the counter for just a few minutes, if they are frozen solid. Add a single freeze-dried or fresh raspberry on the top for garnish.
Store extras in an air-tight BPA-free container until ready to serve because they will get soft and lose their shape if let out at room temperature.
Get all your organic ingredients delivered straight to your door at up to 25 - 50% off retail by cutting out the middleman and retail markups with a Thrive Market Membership and save 15% off on your first order.
The recipe and photographs for "Raw Cacao and Raspberry Mousse Cakes" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Recipe by The Healthy Family and Home™ at https://thehealthyfamilyandhome.com/raw-cacao-raspberry-mousse-cakes/