Vegan Raspberry Mocha Mousse Brownies

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    Vegan Raspberry Mocha Mousse Brownies. These no-bake vegan raspberry mocha mousse brownies are the ULTIMATE bite sized treat. With layers of delicious airy mocha mousse, sweet raspberry jelly, and raw brownie covered in dark chocolate!.They’re gluten free too!

    These vegan brownies are quite literally little bites of heaven! A fudgy raw brownie base topped with perfectly airy mocha mousse, zingy, and sweet raspberry coulis all covered in dark chocolate. not to forget that sprinkle of freeze-dried raspberries for extra berry intensity!

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    PREP TIME: 1 HR 10 MINS
    TOTAL TIME: 1 HR 10 MINS
    SERVINGS: 16

    INGREDIENTS:

    Base

    2 cups (235 g) walnuts
    ½ cup (43 g) raw cacao powder
    12 medjool dates, pitted
    ½ teaspoon (2.5 g) sea salt
    ½ teaspoon (2.46 ml) vanilla extract

    Mousse
    1 cup (226 g) full fat canned coconut milk, thick part from the top of the can
    2 teaspoons (10 g) instant coffee granules
    1 teaspoon (5 ml) vanilla extract
    5.3 oz (150 g) dark chocolate, finely chopped
    1 tablespoon (15 ml) pure maple syrup
    4 tablespoons (60 g) aquafaba, *see notes
    ¼ teaspoon (1.25 g) cream of tartar

    Raspberry Coulis
    17.6 oz (500 g) frozen raspberries
    ¼ cup (80 g) pure maple syrup
    1 teaspoon (5 ml) lemon juice

    Garnish
    8.8 oz (250 g) dark chocolate
    freeze dried raspberries
    flaky salt

     

    HOW I MAKE THIS:

    Base

    Add the walnuts, cacao powder and salt to your food processor and blitz for a minute. Add the dates and vanilla extract and blend again until the ingredients stick together to form a dough. Press the mixture into an 8” tin lined with parchment paper using a spatula. Set aside.

    Mousse
    Heat the coconut milk, coffee and vanilla in a saucepan until lightly simmering, whisk well. Remove from the heat and add the chocolate, allow to sit for 5 minutes before stirring until the chocolate is melted through. Add the maple syrup and stir well. Set aside and allow to come to room temperature.
    To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse to the baking tin and freeze for 1 hour or until the surface

    Raspberry Coulis
    For the coulis add the frozen raspberries, maple syrup and lemon juice to a saucepan and simmer for 25-30 minutes stirring occasionally, until the mixture has reduced by about half. Pass the mixture through a sieve to remove the seeds and allow the to cool to room temperature. Once cooled spread the coulis on top of the mousse and return to the freezer to set completely overnight (or minimum 4 hours).
    Garnish
    Melt the chocolate over a double boiler (bain-marie).

    Cut the brownies into 16 portions using a sharp knife. (heat the knife in boiling water to make it easier to cut the frozen bars). Place the brownies back in the freezer and one-by-one take them out and dunk them in the melted chocolate using 2 forks. Sit the coated brownies on a sheet of parchment paper. Garnish with a drizzle of chocolate, freeze dried raspberries and flaky sea salt.

    Serving and Storage
    Allow to defrost for 15-20 minutes before eating and store in the fridge in an airtight container or freeze extra portions for later!

    Bon appetit

    Basic concept adapted from: https://addictedtodates.com/

     

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