Raw Brownies with Raspberry Mousse
Ingredients
Base
- 1/2 cup dates (softened in hot water and pitted)
- 1 cup pecans or walnuts
- 1 tablespoon cashew butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/4 cup cacao powder
- 2 tablespoons coconut oil
Topping
- 1 cup cashews soaked for at least four hours in hot water
- 1 cup raspberries
- 4 tablespoons maple syrup
- Juice of half a lemon
- 1 teaspoon vanilla extract
- 1/2 cup almond mylk or oat mylk
- 2 tablespoons coconut oil
Preparation
Combine the base ingredients in a food processor and pulse until broken into fine pieces, then blend until you have a sticky dough.
Press this dough into a springform tin and freeze while preparing the topping.
Blend all topping ingredients in a high-speed blender until creamy.
Pour the topping over the brownies and freeze for at least four hours.
Allow to defrost for 30 minutes before serving.
