Raspberry Mousse Bars

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"going a little pink here with these raw brownies topped with a raspberry โ€œmousseโ€ ๐Ÿ’–๐Ÿ˜ if you let them defrost properly it really does taste like it ๐Ÿ˜‹"
-- @thefitfabfoodie
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  • Recipe Card
Prep time 5hrs
Serves or Makes: 15 - 20

Recipe Card

For the Base

ingredients

  • 1/2 cup dates, pitted and softened in hot water
  • 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

For the Raspberry Filling

ingredients

  • 1 cup cashews, soaked for at least four hours in hot water
  • 1 cup raspberries
  • 4 tablespoons maple syrup
  • Juice of 1/2 a lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup oat milk or almond milk
  • 2 tablespoons coconut oil

Method

  • Step 1

    Combine all of the "Base" ingredients in a food processor and pulse until a sticky dough forms. Press the dough into a greased and parchment lined 8" x 8" square pan. Freeze.

  • Step 2

    Next, blend all the Filling ingredients in a high speed blender until creamy. Pour the raspberry filling over the frozen Base and freeze for at least 4 hours.

  • Step 3

    Allow to defrost on the counter for 30 minutes before serving.