You know what my very favourite culinary dessert combination is? Go on guess.
Yip Raspberries and Chocolate. It's the tart tang and then the juicy pop of the raspberry combined with the smooth creamy depth of the chocolate. For me. tis heaven in a mouthful.
Wanna know what else I love? Raw cakes, slices, desserts - whatever you want to call them. Because you pulse them together, spread em out, chill them for 15 mins while you rinse the dishes and make a cup of tea - then boom! Grab a fork and a quite spot where you won't be disturbed and tuck in.
The following recipe is an amalgamation of my usual chocolate truffle balls. Indeed roll this layer into balls then toss them through coconut and call them chocolate coconut truffles.
The mousse layer is made with avocado, coconut butter (more on that later) honey (Use maple syrup to make it vegan if you wish) salt, vanilla, and cocoa powder. Again put this in fancy glasses and call it chocolate marquis, add some cocoa nibs for extra panache and call it double chocolate devils delight. Peel a couple of mandarins and put orange essential oil ( only the edible kind - I use do terra wild orange) and call it jaffa mousse with mandarin garnish. Freeze it and call it ice cream. Ice your cakes and slices with it.
It is all so very versatile.
I use fresh and frozen raspberries because the frozen ones melt and become gooey and juicy and the fresh ones hold together and give it a slightly different texture.
Activate your nuts if you wish - that just means soaking them in water for 6+ hours and then drying them slowly in an oven or not. You can use them straight from the water but they will be soggy. I roast mine as I prefer the crunch.
Coconut butter is made by processing dried coconut flakes or desiccated coconut for 5 -8 minutes in a food processor, or 1 -2 minutes in the thermomix. It is well worth the effort, trust me. It gives the mousse a creamy silky amazing mouth feel. You could use the same amount of coconut oil but in this case if you can make the coconut butter. I will put a link here to someone who explains it in depth and with variations.
Get super fancy and drizzle melted raw chocolate over the raspberries- just let yourself go free and wild.
But first . . .
The Fudge Base:
1 cup coconut flakes or desiccated coconut.
1/2 cup of almonds*
1/2 cup of walnuts*
Pinch of Himalayan Salt
1/2 teaspoon of vanilla paste or the scrapings from half a vanilla pod
1/4 cup of cocoa powder
2 tablespoons of water.
Pit the dates. Put everything in the food processor or thermomix and pulse until it forms a ball. You may need to add more water, go slowly you do not want the 'dough' to go runny.
Bring the brownie layer together with your hands, then using the back of a spoon press it into your chosen dish I use a 20cm by 15 cm glass dish to make mine. Put it in the fridge while you make the mousse layer.
Avocado Chocolate Mousse:
2 just ripe Avocados
1/2 cup coconut butter
pinch of salt
1/2 teaspoon of vanilla paste or the scrapings of one vanilla pod
1 heaped tablespoon of raw honey (Or maple syrup if you want it to be vegan) **
Place everything in your food processor and blend until smooth and mousse-like.
Spread on top of the brownie layer.
I used 1 punnet or fresh raspberries and 1 cup of frozen raspberries. Just scatter them willy-nilly on top. (Not sure if that term translates globally - My father is Scottish my mother is Maori and my husband is Welsh willy nilly could have come from anywhere!)
This will keep in a dish covered with a humwrap of course, for 3 days - it does freeze but is not as nice as the raspberries go very watery when you freeze them twice. I also think refreezing food is a bad idea although with fruit apparently, it's fine.
*Substitute any nuts your prefer, macadamias and cashews work as do pecans in place of walnuts.
**Dates provide a lot of sweetness to this dish but the combo of dates with the honey and avocado just take it to the next level. You can leave the honey out but don't.
Lastly vanilla and salt much like coffee really enhance the flavour of chocolate. They make it more chocolatey - which is why you will see it in every recipe I do that contains chocolate. You can, of course, leave it out, but if chocolate is your jam then vanilla is your friend.
Comment and let me know what you think, share it with great abandon!
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