"going a little pink here with these raw brownies topped with a raspberry โmousseโ ๐๐ if you let them defrost properly it really does taste like it ๐"
Raspberry Mousse Bars
5
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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.