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 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 (I use a scraped vanilla bean)
Make a flour with the shredded coconut by putting into a blender and processing just until powdery. Add the remaining ingredients (save the oil) into the blender, or dump everything into a food processor, and process until completely smooth. Add the oil and process until incorporated. Either eat IMMEDIATELY because you can’t resist or place in fridge to set.
Eat just like this or with chocolate. Chocolate and raspberries are like a match-made-in-heaven. And that’s exactly what I did …
Basic Chocolate Crust
1 cup walnuts
1 cup dates, soaked
2-3 tablespoons raw cacao
pinch of sea salt
Combine everything in a food processor until crumbly and sticky. Press into the bottom of any dish you’re using until evenly disbursed. Pour your topping on top and let sit in the freezer for an hour, then move to fridge.
Do like we did and sprinkle raw cacao nibs on top …
Serve it up and enjoy your romantic evening in. xo
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