Sweets without Heat: Raw, Vegan Raspberry Mousse
No, your eyes are not deceiving you, this is a post with a vegan recipe. Please keep reading, just occasionally it’s good to step outside of your comfort zone. Hosted by Nic from Dining with a Stud, this months Sweet Adventures Blog Hop has a theme to challenge even the best cooks. This month we have been asked to create a desert without heat i.e. make a dish suitable for a raw food diet.
If you follow a raw food diet you literally, only eat raw food. Anything that is heated above 40C is not considered raw. Obviously that means no cooking of food. Less obviously, it also means you cannot eat the majority of milk, cream, yoghurt and chocolate products, as these are all heated above 40C in the manufacturing process.
These regulations rule out most of my favourite desserts so I had to think outside of the box. I often look at recipes on the web and wonder what some of the more unusual food combinations and processes actually taste like. So rather than putting this months challenge in the “too hard basket” I decided it was time to give it a go. If nothing else it will satisfy my curiosities.
I keep stumbling across recipes for raw chocolate mousse. As dairy is off the menu in a raw food diet, avocado is used to give the dessert the mousse like texture. Intrigued by eating avocado for dessert, mousse was the answer to the raw food challenge. I am currently in the early phases of a kitchen renovation and in preparation I am eating my way through the freezer to make space for frozen meals for when I’m kitchen-less. To create a little more space in the freezer I decided to use some frozen raspberries instead of chocolate. I adapted a recipe from 84th&3rd and came up with this raspberry mousse.
This mousse is quick and easy to make. It is a one pot wonder, which is quite unusual for dessert. And because you can use frozen raspberries it is chilled enough to eat immediately.
And the verdict? It was quite nice. It tasted like a dessert and had the texture of yoghurt. I’m not going to lie though; in a blind taste I would choose a mousse with cream and egg whites every time. I do however have a pretty good recipe up my sleeve if I ever happen to entertain any vegans or raw foodists.
Raw, Vegan Raspberry Mousse (serves 2)
1 ripe avocado
150g frozen raspberries
30g maple syrup
2 mint leaves, finely chopped
Put all of the ingredients into a food processor and blitz until smooth and well combined. The raspberries can be used frozen, but this does slow down the pureeing so you will probably need to scrape down the bowl a couple of times before blitzing again.
Serve immediately with extra raspberries and a sprig of mint or chill in the fridge.