Vegan Raspberry Mousse

This Vegan Raspberry Mousse is deliciously light and airy. It’s the perfect blend of sweet and tart that makes for a fancy, yet simple dessert!

For me, mousse happens to be a nostalgic dessert. It takes me back to the summer months of visiting my family in England on my mom’s side. Making weekly trips to the grocery store with my grandparents was one of my favorite things to do. The food selection was a bit different to what I was used to here, so there would always be new snacks to try. This is how I discovered my love for mousse.

What I enjoy about mousse is its light and fluffy texture that’s filled with tiny air bubbles throughout. It’s truly a unique and elegant dessert. Since I’ve only tried mousses with a chocolate base, I was curious see how a fruit flavored mousse would taste.

Mousse is typically made with eggs and heavy cream. This vegan version features luscious coconut cream and aquafaba, instead. If you’re not familiar with the magic of aquafaba, it’s the liquid drained from a can of chickpeas. Trust me, it works wonders as an egg replacer. You’d never know the difference!

Usually, gelatin is used to set mousse. But I used agar, a plant-based substitute that achieves the same results.

If your freeze dried raspberries are whole, you’ll add them to the food processor to form a fine powder. Then, bring your coconut cream and agar to a boil. This activates the agar, allowing the mousse to later set. Once this cools down, you’ll add in the freeze dried raspberry powder, vanilla extract and maple syrup. The great thing about using freeze dried raspberry is that it packs in all the fruity flavor and nutritional benefits of fresh fruit without the extra moisture.

You’ll essentially have a raspberry fruit curd that gets folded in with the aquafaba. This incorporates air to get that light and fluffy texture. Once you’ve divided the mixture between glasses, pop the mousses in the fridge to set for at least 4 hours. I find this to be the hardest part, but this raspberry mousse is certainly worth the wait! 🙂

If you make this recipe, please let me know what you think by rating it or commenting below. And, if you share on Instagram, be sure to tag me @plantedpurpose + #plantedpurpose. I love seeing your takes on my recipes!

5 from 1 vote

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Vegan Summer Raspberry Mousse

This Vegan Raspberry Mousse is deliciously light and airy. It's the perfect blend of sweet and tart that makes for a fancy, yet simple, dessert!

Course Dessert

Cuisine Gluten-Free, Vegan

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 3 servings

Author Lauren

Ingredients

• 1 1/4 ounces freeze dried raspberries (about 1/2 cup processed)
• 1 1/3 cup coconut cream
• 2 teaspoons agar powder
• 4 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• 2/3 cup aquafaba (liquid drained from one 15-ounce can chickpeas)
• 1/4 teaspoon cream of tartar

Instructions

1. Place the freeze dried raspberries in a food processor. Pulse until raspberries reach a fine powder. If you prefer a seedless mousse, transfer the raspberry powder to a fine mesh strainer with a bowl underneath. Sift the powder to remove the seeds and set aside.

2. Pour the coconut cream into a medium size saucepan. Add the agar and heat over medium heat to activate, whisking until it reaches a boil. Remove from heat immediately. Allow the coconut cream to cool down for about 20 minutes or until room temperature. Whisk in the freeze dried raspberry powder, maple syrup, and vanilla extract.

3. Place the aquafaba into a large mixing bowl. Add the cream of tartar. Using an electric mixer on high, whip until stiff peaks appear. This could take about 3-5 minutes. You should be able to hold the bowl above your head and flip it upside down without the aquafaba sliding.
   

4. Use a spatula to gently fold in half of the raspberry coconut cream with the whipped aquafaba. Fold in the remaining half until mixed well. Be careful not to overmix.

5. Divide the mixture between 3 glasses. Refrigerate the glasses for at least 4 hours to set. Mousses will keep for up to 2 days stored in the fridge.

Recipe Notes

Adapted from Full of Plants