Gluten-Free Vegan No-Bake Cacao and Raspberry Mousse Cakes
Plant-Based | Raw | Gluten-Free | Vegan | Dairy-Free | Lectin-Free | Egg-Free | No-Bake | Paleo-Friendly | No Refined Sugar
Servings: 12 pieces
Calories: 158kcal
Equipment
- Vitamix or high-speed blender
Ingredients
For the mousse:
- ½ cup organic freeze-dried raspberries
- ½ cup organic hemp seeds
- ½ cup organic raw cacao powder
- ¼ cup organic date nectar
- ¼ cup organic coconut oil
- ¼ cup filtered/purified water
For the crust:
- ½ cup almond flour
- ⅛ cup organic date nectar
- ⅛ cup organic coconut oil
- 1 tablespoon organic coconut flour
- ⅛ teaspoon organic vanilla bean powder
- 1 pinch Himalayan pink salt
Instructions
Prepare the crust:
- Add all the ingredients for the crust to a medium mixing bowl and stir until well combined.
- Divide the crust mixture evenly between (12) spaces of the 24 mini-heart mold 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, or high-speed blender, and blend until the mixture is creamy and smooth, using the tamper if needed. The mixture should be slightly thick in texture when done.
- Divide the mousse mixture evenly between (12) spaces of the 24 mini-heart mold and pour it on top of the crust.
Assembly:
- 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.
- Enjoy!
Notes
24 Mini-Heart Mold: If you buy a 24-cavity mini-heart mold, you will only need to use (12) spaces for this recipe. There will not be enough cheesecake mixture to fill all (24) spaces.
Serving Size: This recipe will make approximately (12) mini-heart. Nutritional information is for (1) mini-heart which is (1) serving.
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.
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.Nutrition
Serving: 1svg | Calories: 158kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Sodium: 6mg | Fiber: 3g | Sugar: 4g | Calcium: 30mg
The recipe and photographs for this recipe 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.