This is a delightfully delicious treat that you don't have to feel guilty about! I got this recipe from one of my favourite Holistic Nutritionists, Rita Mustafa of Oasis Health. This recipe is definitely on repeat at my place!
Ingredients
- 1 cup pecans
- 1 cup medjool dates, pitted
- 1 tbsp cacao powder
- 1 tsp vanilla extract
- 1 tbsp coconut oil, softened
For the Raspberry Mousse
- 1 cup raspberries, fresh or frozen
- 1/3 cup cashews, soaked & drained
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/4 cup coconut oil, softened
Optional Topping & Drizzle
- 3/4 cup raspberries, fresh or frozen
- 1/4 cup dark chocolate, melted
Instructions
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Line an 8x8" pan (for thinner squares) or an 8x4" loaf pan (for thicker squares) with parchment paper.
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In a food processor, combine pecans, dates, cacao powder, vanilla and coconut oil. Process for 1 min, or until finely ground.
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Press the base mixture firmly into the prepared pan and refrigerate. You can use a spoon, or even easier, use your hand!
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In a blender, prepare the mousse by adding raspberries, cashews, maple syrup, vanilla and coconut oil. Process at high speed until smooth and creamy.
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Pour the mousse evenly over the base and freeze for 2 hours or longer.
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Before serving, remove the dessert from the freezer and thaw for just a few minutes so that you're able to easily cut into squares. Choose your size and cut into 6, 8, or 12 squares, depending on which pan you used, and how big you want your pieces to be, dessert size or smaller snack size.
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Top with one or two fresh raspberries (depending on the size you made the squares). If you only have frozen raspberries, thaw them in a colander for a few minutes, and then spoon a small amount of them on each square. You can drizzle melted dark chocolate on top.
Recipe Notes
