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!
