Healthy Vegan Raspberry Mousse
Ingredients
- 1 15oz / 425g can chickpeas (liquid/aquafaba reserved)
- 2.5oz / 70g cocoa butter, melted
- 1oz / 30g freeze-dried raspberries, blended to a powder
- 2 tbsp agave nectar
- Fresh raspberries, to serve
Preparation
Drain chickpeas, reserving the liquid/aquafaba. Save chickpeas to use in another recipe.
Pour aquafaba into a mixing bowl and beat using a hand or stand mixer until it thickens and starts to resemble a thick mousse-like consistency.
Mix together melted cocoa butter and raspberry powder, then stir in the agave nectar.
Carefully pour the raspberry cocoa butter into the whipped aquafaba. Mix until well combined and the aquafaba is fluffy and smooth.
Scoop the raspberry mousse into 4 small or 2 large glasses, then chill for around 1-2 hours. Top with fresh raspberries before serving. Enjoy!
