This beautiful vegan raspberry mousse tart is light and creamy and packed with delicious, fresh raspberries. It’s a perfect dessert for Valentine’s Day or any time of the year!
It’s Valentine’s Weekend and the grocery stores are packed with valentine’s treats and flowers. While I absolutely love chocolates and truffles, I prefer to make my treats from scratch. Whether it be a tart, or a beautiful variety box of divine valentines goodies, you’re sure to impress the ones you love with some homemade goodness.
With all the love in the air this time of year, I felt inspired, and this vegan raspberry mousse tart is what I was able to come up with. In addition to being vegan, it’s gluten-free and refined sugar-free. The best part about this piece of art are the double layers of deliciousness.
For the bottom layer I decided to make a chia seed jam. To make sure it’s not a runny mess, I use agar powder to thicken it. On top of that layer you have a beautifully creamy and seasonally appropriate raspberry mousse layer.
To make this tasty dessert you will need coconut cream, coconut oil, cashews, maple syrup and raspberries. You can either use fresh or frozen raspberries. These alone might not guarantee the beautiful color, so I recommend adding some of Trader Joe’s freeze dried raspberries. I prefer using these when I want to naturally dye my desserts. It works wonders, and you don’t have to wonder what it is (looking at you red dye #40).
If you’re as much of a tart fan as me, but raspberry isn’t your thing, you can always try some of these beauties:
White Chocolate Cranberry Tart
Vegan Dark Chocolate Mousse Tart
No-bake Lemon Lavender Tart
Banana Cream Tart
Intrigued? I’d love to see what you come up with 🙂 As always, don’t forget to tag @delight.fuel or simply comment below.
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Vegan Raspberry Mousse Tart
This beautiful vegan raspberry mousse tart is light and creamy and packed with delicious, fresh raspberries. It's a perfect dessert for Valentine's Day or any time of the year!
Ingredients
Crust
- 1 1/2 cups gluten-free oats
- 1/2 cup almonds
- 5 tbsp coconut oil (melted)
- 2 tbsp maple syrup
Raspberry Jam Layer
- 2 cups fresh raspberries (or frozen)
- 1/2 cup water
- 2 tbsp maple syrup
- 1/4 cup white chia seeds (optional)
- 1 ½ tsp agar powder
Ingredients Raspberry Mousse Layer
- 1 can organic heavy coconut cream
- ¼ cup maple syrup
- 2-3 tbsp freeze dried raspberries
- ⅓ cup frozen raspberries
- 3 tbsp coconut oil
- 1 cup cashews (soaked)*
Instructions
1. For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake at 350F for about 10-15 minutes until crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.
2. Place raspberries, water and maple syrup in a small pan. Simmer over low heat for about 5 minutes until raspberries are soft. Once the berries are soft enough transfer to a small bowl and puree with a hand mixer. Transfer back into the pan, fold in chia seeds and mix well. Add agar powder and simmer over low heat for about 5 minutes while stirring continuously. Let it sit for about 5 minutes to cool down.
3. Pour raspberry mixture into the tart half way full. Transfer into the freezer for about 15 minutes.
4. In the meantime prepare raspberry mousse mixture. In a food processor process cashews for about 5-10 minutes until completely smooth.
5. In a small saucepan add coconut cream, maple syrup, raspberry powder, raspberries and coconut oil. Heat over low and simmer for about 5 minutes. Add cashew cream and mix well.
6. Pour on top of the raspberry jam layer and refrigerate for another 2-3 hours.
7. Serve with fresh fruit and store leftovers in the refrigerator in an airtight container for up to three days.
Notes
*soak cashews in water overnight or for at least 4 hours.
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