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Raw Brownies Topped with Raspberry Mousse

Name: Raw Brownies Topped with Raspberry Mousse
Ingredients: 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 / oat mylk; 2 tablespoons coconut oil

Quick & EasyVeganVegetarianCandy and FudgeCookieDessertsPieSmoothieNo Bake DessertsFreezer friendlyCheap and healthyGluten FreeHeart-HealthyDairy-freeBlender

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vegangotgame

1096 recipes

Ingredients

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 / oat mylk
2 tablespoons coconut oil

Preparation

Combine your ingredients in your food processor and pulse until broken into fine pieces, then blend until you’re left with a sticky dough
Press this into your springform tin and freeze as you prepare the topping
Blend everything in a high speed blender until creamy, pour over your brownies and freeze for at least four hours. Allow to defrost for 30 minutes before serving
Enjoy

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