These vegan brownies are quite literally little bites of heaven! A fudgy 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 chocolatey
  • Decadent and rich
  • Hinted with coffee undertones
  • Vegan-friendly
  • No-Bake and Easy to make
stack of chocolate covered brownies with chocolate mousse and raspberry jam centers.Pin

How to make this recipe

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

Brownie base

Perhaps the easiest step for 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

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

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 been reduced by about half. Pass the mixture through a sieve to remove the seeds and allow them 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 a minimum of 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. Set the coated brownies on a sheet of parchment paper. Garnish with a drizzle of chocolate, freeze-dried raspberries, and flaky sea salt.

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

chocolate covered brownie with chocolate mousse and raspberry jam center.Pin
chocolate covered raspberry brownies with mousse centers.Pin

More vegan brownies

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Raspberry Mocha Mousse Brownies (Vegan)

4.69 from 19 votes
PREP TIME: 1 hr 10 mins
TOTAL TIME: 1 hr 10 mins
Servings: 16
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Description

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!

Ingredients

Base

Mousse

  • 1 cup (226 g) full fat canned coconut milk, thick part from the top of the can
  • 2 teaspoons (10 g) instant coffee granules
  • 1 teaspoon (5 ml) vanilla extract
  • 5.3 oz (150 g) dark chocolate, finely chopped
  • 1 tablespoon (15 ml) pure maple syrup
  • 4 tablespoons (60 g) aquafaba, *see notes
  • ¼ teaspoon (1.25 g) cream of tartar

Raspberry Coulis

  • 17.6 oz (500 g) frozen raspberries
  • ¼ cup (80 g) pure maple syrup
  • 1 teaspoon (5 ml) lemon juice

Garnish

  • 8.8 oz (250 g) dark chocolate
  • freeze dried raspberries
  • flaky salt

Instructions

Base

  • 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.

Mousse

  • 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.

Raspberry Coulis

  • 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).

Garnish

  • 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.

Serving and Storage

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

Notes

  • Aquafaba: The liquid part from tinned chickpeas. 

Nutrition

Calories: 364kcal | Carbohydrates: 37g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 515mg | Fiber: 8g | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 5mg
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4 Comments

    1. Thanks for your feedback Rebby

      Oh sometimes if your dates aren't soft/sticky enough the base won't hold properly. If you come across this again you could add a little maple syrup or nut butter to the base before setting. I'm glad you enjoyed the flavours 🙂