We somehow acquired an exorbitant amount of raspberries this weekend and I couldn’t help but fantasize about the beautiful, juicy abundance all day. I could.not.wait. to play with them. And chocolate (duh) …
Raspberry Mousse Tart
A dreamy duo of raspberry and chocolate that melts in your mouth.
Servings: 8
Equipment
Ingredients
Raspberry Coconut Mousse
- 1 1/2 cups raspberries
- 1 1/2 cup shredded coconut
- 1/2 cup virgin coconut oil
- 2-3 tablespoons sweetener of your choice
- 1/2 cup water
- 1/4 teaspoon vanilla extract I use 1 scraped vanilla bean
Instructions
Basic Chocolate Crust
- Combine everything in a food processor until crumbly and sticky.
- Press into the bottom of any dish you’re using until evenly disbursed.
Raspberry Coconut Mousse
- Make a flour with the shredded coconut by putting into your food processor and blending just until powdery.
- Add the remaining ingredients (save the oil) into your food processor, and blend until completely smooth.
- Add the oil and process until incorporated.
- Either eat IMMEDIATELY because you can’t resist or place in fridge to set for 2-3 hours.
Assembly
- Pour your topping on top and let sit in the freezer for an hour, then move to fridge.
- Serve it up and enjoy your romantic evening in.
Notes
Eat just like this or with chocolate. Chocolate and raspberries are like a match-made-in-heaven. And that’s exactly what I did …
Do like we did and sprinkle raw cacao nibs on top!
