#raspberrymousse

This Vegan Raspberry White Chocolate Mousse Cake is a delightful and creamy dessert that is perfect for any occasion. It features a crunchy graham cracker crust, a luscious raspberry mousse layer, and a silky white chocolate mousse layer. The combination of flavors and textures is simply irresistible!

Ingredients: 1 1/2 cups raw cashews, soaked for at least 4 hours or overnight. 1/2 cup coconut cream. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon salt. 1/2 cup freeze-dried raspberries. 1/2 cup vegan white chocolate chips, melted. 1 1/2 cups vegan graham cracker crumbs. 1/3 cup vegan butter, melted. 1/4 cup maple syrup. 1/2 cup fresh raspberries, for garnish.

Instructions: Put the vegan graham cracker crumbs, melted vegan butter, and maple syrup in a bowl. This will make the crust. Put the mix in the bottom of a 9-inch springform pan and press it down. Put it in the freezer to set while you make the filling. Soak the cashews for a while, then drain them and put them in a blender. The coconut cream, maple syrup, vanilla extract, and salt should all be added now. Mix until it's creamy and smooth. Take two equal pieces of the filling and divide them. Add the freeze-dried raspberries to one part and mix them in until they are well mixed in. Add the melted vegan white chocolate chips to the other part and mix them in well. Spread out the raspberry filling after adding it to the crust. Putting the cake back in the freezer will help it set. On top of the raspberry layer, pour the white chocolate filling and spread it out very well. Putting the cake back in the freezer will help it set for four hours. Take the cake out of the freezer and let it sit for 10 to 15 minutes at room temperature. This will help it soften up a bit. Before serving, top with fresh raspberries. Have fun!

Prep Time: 30 minutes

Cook Time: 240 minutes

Indulge in a delightful low carb treat with these mini raspberry mousse chocolate cups. The rich dark chocolate shell complements the light and fruity raspberry mousse perfectly.

Ingredients: 1 cup dark chocolate 70% cocoa or higher, melted. 1/2 cup fresh raspberries. 1 cup heavy cream. 1/4 cup powdered erythritol. 1 tsp vanilla extract. Mint leaves for garnish optional.

Instructions: Line mini muffin cups with melted dark chocolate, forming a thin cup layer. Chill in the fridge until set. In a blender, puree fresh raspberries until smooth. Strain to remove seeds if desired. In a mixing bowl, whip the heavy cream until stiff peaks form. Fold in the raspberry puree, powdered erythritol, and vanilla extract into the whipped cream until well combined. Spoon the raspberry mousse into the chocolate cups. Chill in the fridge for at least 2 hours to set. Garnish with mint leaves before serving, if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

Indulge in the ultimate chocolate and raspberry experience with these delectable cupcakes. A rich chocolate cake filled with a luscious raspberry mousse and dipped in dark chocolate. Perfect for any special occasion or a sweet treat anytime!

Ingredients: 1 box of chocolate cake mix. 3/4 cup of water. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of fresh raspberries. 1/4 cup of raspberry jam. 1 cup of heavy cream. 1/2 cup of powdered sugar. 1 teaspoon of vanilla extract. 8 ounces of dark chocolate, chopped. 1/2 cup of raspberry puree strained. Fresh raspberries and chocolate shavings for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined. Spoon the chocolate cake batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool completely on a wire rack. While the cupcakes are cooling, prepare the raspberry mousse filling. In a food processor, blend the fresh raspberries and raspberry jam until smooth. Strain the mixture to remove any seeds. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the raspberry puree until well combined. Using a cupcake corer or a small spoon, hollow out the center of each cupcake, leaving a small amount of cake at the bottom. Fill the hollowed-out centers of the cupcakes with the raspberry mousse filling. Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the top of each cupcake into the melted chocolate, allowing any excess to drip off. Place them on a parchment paper-lined tray to set. Once the chocolate has set, garnish each cupcake with fresh raspberries and chocolate shavings. Refrigerate the cupcakes for about 30 minutes to allow the mousse to set. Serve and enjoy your Ultimate Raspberry Mousse Chocolate Cupcakes!

Prep Time: 30 minutes

Cook Time: 20 minutes

Indulge in the ultimate chocolate and raspberry experience with these delectable cupcakes. A rich chocolate cake filled with a luscious raspberry mousse and dipped in dark chocolate. Perfect for any special occasion or a sweet treat anytime!

Ingredients: 1 box of chocolate cake mix. 3/4 cup of water. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of fresh raspberries. 1/4 cup of raspberry jam. 1 cup of heavy cream. 1/2 cup of powdered sugar. 1 teaspoon of vanilla extract. 8 ounces of dark chocolate, chopped. 1/2 cup of raspberry puree strained. Fresh raspberries and chocolate shavings for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined. Spoon the chocolate cake batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool completely on a wire rack. While the cupcakes are cooling, prepare the raspberry mousse filling. In a food processor, blend the fresh raspberries and raspberry jam until smooth. Strain the mixture to remove any seeds. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the raspberry puree until well combined. Using a cupcake corer or a small spoon, hollow out the center of each cupcake, leaving a small amount of cake at the bottom. Fill the hollowed-out centers of the cupcakes with the raspberry mousse filling. Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the top of each cupcake into the melted chocolate, allowing any excess to drip off. Place them on a parchment paper-lined tray to set. Once the chocolate has set, garnish each cupcake with fresh raspberries and chocolate shavings. Refrigerate the cupcakes for about 30 minutes to allow the mousse to set. Serve and enjoy your Ultimate Raspberry Mousse Chocolate Cupcakes!

Prep Time: 30 minutes

Cook Time: 20 minutes

Indulge in the ultimate chocolate and raspberry experience with these delectable cupcakes. A rich chocolate cake filled with a luscious raspberry mousse and dipped in dark chocolate. Perfect for any special occasion or a sweet treat anytime!

Ingredients: 1 box of chocolate cake mix. 3/4 cup of water. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of fresh raspberries. 1/4 cup of raspberry jam. 1 cup of heavy cream. 1/2 cup of powdered sugar. 1 teaspoon of vanilla extract. 8 ounces of dark chocolate, chopped. 1/2 cup of raspberry puree strained. Fresh raspberries and chocolate shavings for garnish.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined. Spoon the chocolate cake batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool completely on a wire rack. While the cupcakes are cooling, prepare the raspberry mousse filling. In a food processor, blend the fresh raspberries and raspberry jam until smooth. Strain the mixture to remove any seeds. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the raspberry puree until well combined. Using a cupcake corer or a small spoon, hollow out the center of each cupcake, leaving a small amount of cake at the bottom. Fill the hollowed-out centers of the cupcakes with the raspberry mousse filling. Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the top of each cupcake into the melted chocolate, allowing any excess to drip off. Place them on a parchment paper-lined tray to set. Once the chocolate has set, garnish each cupcake with fresh raspberries and chocolate shavings. Refrigerate the cupcakes for about 30 minutes to allow the mousse to set. Serve and enjoy your Ultimate Raspberry Mousse Chocolate Cupcakes!

Prep Time: 30 minutes

Cook Time: 20 minutes

This Vegan Raspberry Mousse is a tasty and good-for-you dessert. The sweet and sour taste of raspberries fills the dish. It's dairy- and gluten-free. Great for satisfying your sweet tooth without feeling bad about it!

Ingredients: 2 cups fresh or frozen raspberries. 1/2 cup raw cashews, soaked overnight. 1/4 cup maple syrup or agave nectar. 1/4 cup coconut cream. 1 tsp vanilla extract. Pinch of salt. Fresh raspberries and mint leaves for garnish.

Instructions: Drain and rinse the soaked cashews. In a blender, combine raspberries, drained cashews, maple syrup, coconut cream, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Taste and adjust sweetness if needed by adding more maple syrup. Transfer the mixture to serving glasses or bowls. Chill in the refrigerator for at least 2 hours or until set. Garnish with fresh raspberries and mint leaves before serving. Enjoy your Vegan Raspberry Mousse!

Prep Time: 15 minutes

Cook Time: 0 minutes