a raw, vegan raspberry and chocolate mousse cake the kids will love!

Raw. Vegan. Gluten Free.

Vegan and Gluten free Raspberry Chocolate Mousse Cake recipe by Heather Cox of Eat Real Food
Vegan and Gluten free Raspberry Chocolate Mousse Cake recipe by Heather Cox of Eat Real Food
Vegan and Gluten free Raspberry Chocolate Mousse Cake recipe by Heather Cox of Eat Real Food

Photos by Morgan Ione Yeager

"It's berry season! And my garden is overflowing with raspberries right now. Awesome in smoothies, fruit salad or simply solo, these little bites of goodness are the essence of summer."

 

INGREDIENTS:

BASE

1 cup almond flour

4 medjool dates, pitted

3 tbsp coconut oil

1/2 cup shredded coconut 

MIDDLE

1 ripe avocado

1 banana

2 tbsp cacao powder

dash of vanilla

option to add a little sweetener, personally i think it's sweet enough 

TOP

1 pint/ punnet raspberries

6 tbsp coconut butter 

MAKE 

  1. Throw the BASE ingredients into a food processor until the mixture holds together and doesn't look crumbly. Pat evenly into a 9"tart in and put in the fridge.
  2. Throw the MIDDLE ingredients into a food processor until smooth and 'mousse like'. Spread evenly over the base and transfer back to the fridge
  3. Throw the raspberries and coconut butter into the food processor until smooth. Spread evenly over the middle and transfer to the freezer to set
  4. When ready to eat, pull out of the freezer and let sit for about 5 minutes. Eat immediately!