Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan

Name: Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 cups raspberries - if frozen, thaw first; Juice 1/2 lemon; 1 cup coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too); 1-2 tbsp maple syrup; 1 heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead

Alessandra @alessa

This is the topping of a chocolate raspberry tart i make ... but i didn’t have all the ingredients for the base so i made the top as a ‘mousse’ and as a frozen-type ‘truffle’.
Both worked 🎉❤️

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Ingredients

4 servings

This makes about 4 servings or maybe 12-16 ‘truffles’
1.5 cupsraspberries - if frozen, thaw first
Juice 1/2 lemon
1 cupcoconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too)
1-2 tbspmaple syrup
1heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead

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Steps

1

Blitz the raspberries in a blender. Add the lemon juice.
2

In a pan on low-medium heat, melt the coconut butter. Then stir in the cacao and maple syrup. I always underestimate the amount of stirring needed to combine everything. Stir a lot!
3

Take the coconut mix off the heat. Add the raspberries and combine.
4

Pour the mix into a lined baking tray. Put in the fridge for 15-30mins. OR put into small silicone moulds and then in the freezer for at least an hour.
5

As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut.
6

As truffles, eat before they melt! Enjoy 😋