I know it’s fall, aka the season of pumpkin spiced everything, and I love it as much as the next basic beauty – but today I’m taking a break.
The other day I was perusing the produce at the grocery store, and I noticed a huge container of raspberries on sale.
You know, I love it when I am able to just let ingredients call to me. With no particular plans of what will come from a trip to the store, I am able to let my imagination fly.
I guess on this particular day it was flying towards sweets, and they turned out even better than I hoped. Matthew gobbled them down, and my sister said that her salivary glands were exploding so, well, I guess I’ll take all that as a compliment.
This recipe is refined sugar free, dairy free, gluten free, and raw vegan.
- 1 cup pitted dates* (about 12)
- 1 cup fresh raspberries
- 3 tbsp coconut oil, melted
- 2 tbsp coconut flour
- 1/2 cup coconut oil, melted
- 4 tbsp cacao powder
- 1 tsp maple syrup
*the dates should be softened, if not let them sit in warm water for 5-10 minutes
In a food processor, add all ingredients for the raspberry mousse and mix well. The mixture may be a bit sticky at first, but don’t be too alarmed. Once combined, allow the mixture to sit in the freezer for 10 minutes to firm up. (If it’s not firm enough, add more coconut flour – only about a 1/4 tbsp at a time, until a more desired texture is achieved).
While the mixture is in the freezer, line a small baking tray or plate with parchment paper. Then get the chocolate coating ready by mixing the melted coconut oil, cacao powder, and maple syrup in a small bowl. It should stay warm and liquefied long enough to coat the mousse balls – if it reaches room temperature, simply warm in the microwave or stove top to melt again.
Once the mousse mixture is firm, using your hands roll out approximately 9 uniformly sized balls. Using a spoon, coat them in the chocolate sauce one at a time and place on back onto the parchment paper. Once all truffles are coated, put the tray in the freezer for 2-5 minutes to allow the shell to harden.
I repeat this process (drop, coat, put back on tray, put in freezer) about 3 times to achieve a thicker shell around the raspberry mousse. You can repeat up to 5 times if you want an extra thick chocolate layer.
Keep these refrigerated in an air tight container and they should keep well for about a week. I’m looking forward to making more of these, and perhaps even experimenting with this base, as I think these will make a great dessert item to bring to a holiday party this season!
Please tag me on Instagram if you give this or any of my other recipes a try – I love seeing your creations!