The perfect light, fluffy, airy dessert for summertime! This raspberry mousse is the perfect combination of sweet and tart.
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How to Make it Vegan
The secret to this light and fluffy vegan raspberry mousse is in the aquafaba, otherwise known as chickpea water. This is basically the liquid in the can of chickpeas and acts as a really good egg white replacement. You can use aquafaba as an egg white replacement in many recipes, not just this one! You will need cream of tarter to mix into the aquafaba and whip it into a light and fluffy consistency.
Making the Vegan Raspberry Mousse
You will want to use freeze dried raspberries for this recipe, not fresh or frozen. If you prefer another flavor, feel free to use freeze dried blueberries or strawberries! Those will totally work as well and add a different twist. To make the light and fluffy raspberry mousse, you will need blender or food processor, a large mixing bowl, and high speed mixer. I did try this with a hand held whisk, BUT IT WAS EXHAUSTING. It is possible, but you might want to use an electric mixer to save yourself time and pain.
As for the ingredients, you will need:
- Freeze dried raspberries
- Coconut Cream
- Agave
- Aquafaba (liquid from canned chickpeas)
- Cream of Tarter
- Cornstarch
- Vanilla Extract
If you can’t find coconut cream at your grocery store, you can use full fat coconut milk, just don’t shake it and use the cream at the top that is solidified!
You can also use agar powder in place of cornstarch, but I find cornstarch to be more accessible and affordable. I tried it with cornstarch and it came out just fine!
I used the Trader Joe’s brand of freeze dried raspberries, but any will do!
This recipe is pretty simple to make and should only take you 10-15 min to prepare it, then you let it set in the fridge for a few hours so it’s more wait time than anything! You can make it in the morning if you plan to enjoy it later that day or simply prep it the night before.
Light & Fluffy Raspberry Mousse
Equipment
- Blender
- Mixing Bowl
- Electric Mixer
- Sauce Pan
Ingredients
- 1 1/4 oz Freeze Dried Raspberries
- 1 1/3 C. Coconut Cream
- 1/4 C. Agave
- 1 tbsp. Cornstarch
- 1/4 tsp. Cream of Tarter
- 1/2 tsp. Vanilla Extract
- 2/3 C. Aquafaba liquid from 1 15 oz can of chickpeas
Instructions
- Place freeze dried raspberries in blender and pulse until they reach a fine powder
- Place a medium sized sauce pan over medium heat. Pour coconut cream and the cornstarch, whisking it together until it reaches a boil. Remove from heat immediately and allow to cool for at least 20 min.
- While coconut cream is cooling, place aquafaba into a large mixing bowl and add the cream of tarter. Use an electric mixer on high and whisk for 3-5 min. or until high peaks form.
- Once coconut cream is cooled, mix in the raspberry powder, agave, and vanilla extract.
- Transfer the coconut cream mixture into the aquafaba and fold in gently, be careful not to over mix.
- Transfer to 3 jars and refrigerate for about 4 hours. Mousse will last 2-3 days in fridge.
- Enjoy!
Looking for more no bake recipes? Check out these deliciously creamy no bake lemon bars or these no bake brownie bars if you want something more chocolate-y!
