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Home » Desserts » Vegan Raspberry Mousse

Vegan Raspberry Mousse

September 10, 2018 14 Comments

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!

dessert glass filled with vegan raspberry mousse and topped with fresh raspberries

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!

White bowl of freeze dried raspberries with bottle of agar, aquafaba, maple syrup, and coconut cream

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.

Before and after collage of putting freeze dried raspberries in food processorBefore and after collage of sifting freeze dried raspberries

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!

Hand folding raspberry curd into aquafaba

Glass of raspberry mousse with spoonful lying next to glass

Close-up of raspberry mousse spoonful

This Vegan Summer Raspberry Mousse is deliciously light and airy. It's a blend of sweet and tart that makes for an extra fancy summer dessert!
4.25 from 4 votes
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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

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! #raspberrydesserts #raspberryrecipes #mousse #mousserecipes #glutenfreedesserts #veganglutenfreedesserts #veganmousse #springdesserts #summerdesserts
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Filed Under: Desserts, Gluten-Free Tagged With: dessert, gluten free, mousse, raspberry, vegan

Previous Post: « Kale and Quinoa Salad with Toasted Pine Nuts and Lemon Miso Dressing
Next Post: Vegan Apple Cider Streusel Muffins »

Reader Interactions

Comments

  1. Tori Belle

    February 26, 2019 at 12:01 pm

    Wow, I’m loving this recipe so much! So inspired to try it!

    Reply
    • Lauren

      February 27, 2019 at 11:16 am

      Thanks Tori! Hope you get to try it!

      Reply
  2. Jil

    March 8, 2019 at 7:13 pm

    5 stars
    Made this today. Grandchildren loved it. I loved it. It made enough for 5 small ( but not too small) helpings. Thank you.

    Reply
    • Lauren

      March 9, 2019 at 8:33 am

      Thanks so much for your feedback, Jil! I’m so happy to hear that you and your grandchildren loved it! 🙂

      Reply
  3. Deanie

    April 6, 2019 at 11:07 pm

    I was wondering if I could use fresh raspberries or frozen fresh raspberries for this recipe?

    Reply
    • Lauren

      April 7, 2019 at 12:13 pm

      Hi Deanie, I haven’t tried using fresh or frozen raspberries in this mousse. I have a feeling the fruit may add too much moisture, but you could certainly experiment. Do let me know if you try this!

      Reply
  4. Jaqui

    February 16, 2020 at 12:00 am

    Hi! I want to do this for a dessert table. Will the texture change if it’s out of the fridge for about 3-4 hours? If so, what would you recommend?

    Reply
  5. Kate King

    September 20, 2020 at 2:18 am

    3 stars
    made this tonight….flavour is pretty good but it didn’t turn out nice and pink for some reason.Maybe my freeze dried raspberries were old.Raspberry mix so I had to reheat it then put it through a sive as the agar had gelled already even though it wasn’t that cool.

    Reply
    • Kate King

      September 21, 2020 at 11:39 am

      4 stars
      re the above…it was still a huge hit! Reheating the agar coconut cream mixture didn’t affect the texture

      Reply
  6. Suzanne

    December 23, 2020 at 9:39 am

    5 stars
    Lauren, your recipe is so easy to follow and it tastes wonderful. It’s now sitting in the fridge waiting to be piped into some vegan chocolate spheres – can’t wait to see the finished results! Once the coconut cream had cooled I gave it a very good whisk to smooth it out before adding the raspberry powder etc. Thank you – it worked perfectly! 😀

    Reply

Trackbacks

  1. Vegan Summer Raspberry Mousse - aekerman news says:
    April 11, 2019 at 2:18 am

    […] resource & image :plantedpurpose.com […]

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  2. 40+ Vegan Summer Recipes That Are Easy, Filling, and Delicious says:
    July 22, 2019 at 2:47 pm

    […] Recipe […]

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  3. Vegan Raspberry Mousse - Planted Purpose - Blog Beltane traditions says:
    May 24, 2020 at 10:40 am

    […] Source … […]

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  4. 23 delicious vegan valentine’s day desserts - By Patrice Marjorie says:
    January 30, 2021 at 5:17 pm

    […] These raspberry mousse looks absolutely delightful!  Recipe HERE […]

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