Chocolate Raspberry Mousse Squares – The Home Baked Vegan

Chocolate Raspberry Mousse Squares are melt in your mouth desserts that are sure to be a crowd pleaser. Something about raspberry and chocolate just screams decadence, and this raspberry mousse paired with chocolate ganache is just that: decadent. The base layer is a chocolate coconut crust, with added crunch of walnuts. This is the topped with raspberry coconut mousse, and finished off with a layer of chocolate coconut ganache. But don’t worry, although this dessert is delicious and rich, it’s not nearly as difficult to prepare as it may seem.

The Home Baked Vegan’s recipe for Chocolate Raspberry Mousse Squares is:

Vegan (As always, this means the recipe does not use any animal products).

Soy-free

Gluten-free

Delicious

Rich

Here is the recipe for The Home Baked Vegan’s Chocolate Raspberry Mousse Squares:

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Ingredients:

Base Layer:

1/2 Cup Chopped Dates

1/3 Cup Warm Water

1/2 Cup Dairy-free, Semi-Sweet Chocolate Chips

1/2 Cup Shredded Coconut

1/2 Cup Walnuts

Raspberry Mousse Layer:

3/4 Cup Coconut Cream (Approximately 1/2 Can)

2 Cups Raspberries

3 Tbsp Agave Syrup

4 Tbsp Corn Starch

1/4 Cup Cold Water

Chocolate Ganache Layer:

3/4 Cup Coconut Cream (Approximately 1/2 Can)

1 Cup Dairy-free, Semi-Sweet Chocolate Chips

Method:

Prepare the base layer:

In a food processor, or high powered blender, blend together the dates and water.

Add the walnuts and coconut to the blender and pulse until combined.

Transfer the mixture to a bowl.

Melt the chocolate chips, and stir them into the rest of the mixture.

Press into the bottom of 9″ square pan (I use a silicone pan; alternatively, you could line any 9″ square pan with parchment paper.)

Prepare the raspberry mousse layer:

In a small-medium sauce pan, heat the coconut cream, agave syrup and raspberries over medium heat, stirring constantly, until the coconut cream is pink, and there are no more large raspberry pieces remaining.

In a small bowl, mix together the cold water and corn starch until smooth and milky.

Stir the corn starch water into the raspberry coconut cream on the stove.

Bring to a boil, stirring constantly.

Boil for 2-3 minutes, until the mixture begins to thicken.

Pour into the pan, over the base layer.

Place the pan in the refrigerator.

Prepare the chocolate ganache layer:

In a small sauce pan, heat the coconut cream over medium heat.

Stir in the chocolate chips.

Continue stirring over medium heat until it becomes smooth chocolate.

Pour into the pan, over the raspberry layer.

Place the pan in the refrigerator, and let chill for 3-5 hours.