Vegan Raspberry Mocha Mousse Brownies

These no-bake vegan raspberry mocha mousse brownies are the ULTIMATE bite sized treat. With layers of delicious airy mocha mousse, sweet raspberry jelly, and raw brownie covered in dark chocolate!.They're gluten free too!
Prep Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
4.8 from 5 votes
close up of brownie bars filled with chocolate mousse and raspberry sauce.

These vegan brownies are quite literally little bites of heaven! A fudge-y raw brownie base topped with perfectly airy mocha mousse, zingy and sweet raspberry coulis all covered in dark chocolate. not to forget that sprinkle of freeze dried raspberries for extra berry intensity!

THESE BROWNIES ARE:

  • Incredibly airy
  • Intensely chocolate-y
  • Decadent and rich
  • Hinted with coffee undertones
  • Vegan-friendly
  • No-Bake and Easy to make
 

raspberry brownies

LET’S MAKE RASPBERRY MOCHA MOUSSE BROWNIES!

(full recipe and instructions in the recipe card at the end of this page)

BROWNIE BASE

Perhaps the easiest step of these brownies is preparing the brownie base. Simply add the dry ingredients to your food processor (in this case walnuts, cacao powder and salt) and blend them until they form a light crumb consistency. Next you’ll add in the wet ingredients (dates and vanilla extract) and blend until the mixture starts to stick together to form a dough consistency. Then you’ll press the mixture into the base of a lined pan until smooth and even.

MOCHA MOUSSE FILLING

To a saucepan add the coconut milk, coffee and vanilla and bring to a simmer until all of the coffee granules have dissolved. Next remove the saucepan from the heat and pour the minutes over the chocolate, allowing it to sit for a few minutes to melt. Add in your maple syrup, stir well and allow the mixture to cool to room temperature (this is important!).

To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse to the baking tin and freeze for 1 hour or until the surface is solid.

RASPBERRY COULIS TOPPING

For the coulis add the frozen raspberries, maple syrup and lemon juice to a saucepan and simmer for 25-30 minutes stirring occasionally, until the mixture has reduced by about half. Pass the mixture through a sieve to remove the seeds and allow the to cool to room temperature. Once cooled spread the coulis on top of the mousse and return to the freezer to set completely overnight (or minimum 4 hours).

CHOCOLATE COATING

Cut the brownies into 16 portions using a sharp knife. (heat the knife in boiling water to make it easier to cut the frozen bars). Place the brownies back in the freezer and one-by-one take them out and dunk them in the melted chocolate using 2 forks. Sit the coated brownies on a sheet of parchment paper. Garnish with a drizzle of chocolate, freeze dried raspberries and flaky sea salt.

Allow to defrost for 15-20 minutes before eating and store in the fridge in an airtight container or freeze extra portions for later!

raw raspberry mocha brownies

RECOMMENDED TOOLS TO MAKE THESE NO-BAKE BROWNIES

 

mocha mousse brownies

Related recipes

More vegan brownie recipes

 

More vegan mousse recipes

close up of brownie bars filled with chocolate mousse and raspberry sauce.

Raspberry Mocha Mousse Brownies (Vegan)

4.8 from 5 votes
PRINT RECIPE PIN RECIPE
Delicious airy mocha mousse with sweet raspberry jelly on a raw brownie base, covered in dark chocolate! These brownies are vegan, no-bake and gluten-free!
Prep Time 1 hr 10 mins
Total Time 1 hr 10 mins
Servings 16

INGREDIENTS

BROWNIE BASE

  • 2 cups walnuts
  • ½ cup raw cacao powder
  • 12 medjool dates pitted
  • ½ tsp sea salt
  • ½ tsp vanilla extract

MOCHA MOUSSE

  • 1 cup full fat canned coconut milk thick part from the top of the can
  • 2 tsp instant coffee granules
  • 1 tsp vanilla extract
  • 5.3 oz dark chocolate finely chopped
  • 1 tbsp pure maple syrup
  • 4 tbsp aquafaba *see notes
  • ¼ tsp cream of tartar

RASPBERRY COULIS

  • 500 g frozen raspberries
  • ¼ cup pure maple syrup
  • 1 tsp lemon juice

GARNISH

  • 8.8 oz dark chocolate
  • freeze dried raspberries
  • flaky salt

INSTRUCTIONS

  • Add the walnuts, cacao powder and salt to your food processor and blitz for a minute. Add the dates and vanilla extract and blend again until the ingredients stick together to form a dough. Press the mixture into an 8” tin lined with parchment paper using a spatula. Set aside.
  • Heat the coconut milk, coffee and vanilla in a saucepan until lightly simmering, whisk well. Remove from the heat and add the chocolate, allow to sit for 5 minutes before stirring until the chocolate is melted through. Add the maple syrup and stir well. Set aside and allow to come to room temperature.
  • To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse to the baking tin and freeze for 1 hour or until the surface is solid.
  • For the coulis add the frozen raspberries, maple syrup and lemon juice to a saucepan and simmer for 25-30 minutes stirring occasionally, until the mixture has reduced by about half. Pass the mixture through a sieve to remove the seeds and allow the to cool to room temperature. Once cooled spread the coulis on top of the mousse and return to the freezer to set completely overnight (or minimum 4 hours).
  • Melt the chocolate over a double boiler (bain-marie).
  • Cut the brownies into 16 portions using a sharp knife. (heat the knife in boiling water to make it easier to cut the frozen bars). Place the brownies back in the freezer and one-by-one take them out and dunk them in the melted chocolate using 2 forks. Sit the coated brownies on a sheet of parchment paper. Garnish with a drizzle of chocolate, freeze dried raspberries and flaky sea salt.
  • Allow to defrost for 15-20 minutes before eating and store in the fridge in an airtight container or freeze extra portions for later!

RECIPE NOTES

*Aquafaba; the liquid part from tinned chickpeas. 
Tried this recipe?Mention @addictedtodates or tag #addictedtodates

Reader Interactions

LEAVE A REVIEW:

If you tried this recipe and enjoyed it, please consider leaving a rating and a review below. I love to hear about your recipe remakes and how much you loved them!

Recipe Rating






4 thoughts on "Vegan Raspberry Mocha Mousse Brownies"