Since January 5th (yes because the day of my arrival in the US was quite horrific), I have been living the dream. Living in an entire beach house by myself; opening my eyes to the bright coloured sunrise every single morning; practicing yoga, meditation and studying at university in the most enchanting and dreamy environment of all. However, there is one thing that I miss and realised I would never be able to live without (apart from my cats, mum and friends – still a human after all): a decent food processor. The one I’ve unearthed from a hidden cupboard is good enough to make smoothie bowls and matcha lattes – but that’s it. I thus realised how much my sanity was depending on energy balls, juices and mousse cakes, like the one I have prepared for you today.
A slice of dream, a marvellous delight, all fresh, fruity and fluffy. A instant of surrender, where we let ourselves go and float in-between spiritual worlds. Even better than a yoga lesson (okay, well I am exaggerating now!). This cake is a light vegan raspberry mousse melting into one’s mouth, accompanied by a soft date and nut biscuit. Fasten your seatbelt for it is an authentic gustatory treasure, easily and quickly prepared, only requiring a few inexpensive ingredients. A dessert you would want to have this spring, to bring a little sunshine on your plates – and even in this freezing winter weather, which one needs a whole lot of comfort for! If my father has been seduced, there is no doubt you will be too!
Raspberry Mousse No-Cheesecake
Portions: 12 people
Preparation time: 1 hour
Refrigeration time: 4 – 5 hours
For the biscuit layer:
- 50g of oats
- 25g of walnuts
- 25g of sunflower seeds
- 50g of almonds
- 125g of fresh Medjool dates, pitted
For the raspberry mousse:
- 135g of cashew nuts, soaked in water for at least 6 hours and drained
- 50g of fresh Medjool dates, pitted
- 200g of fresh or frozen raspberries
- 2 tbsp of honey + tbsp of maple syrup
- 125ml of soy or coconut yogurt
- 115ml of plant milk (oat, almond, spelt, etc.)
- 4 tbsp of milled chia seeds (+ 1 additional tbsp if using frozen raspberries)
- 125ml of melted coconut oil
(1) Soak the cashew nuts in a large amount of water for six hours or overnight.
(2) Place the oats in a food processor and mix until obtaining a coarse flour. Add the nuts, seeds and almonds and mix until fine, keeping some nutty bits visible. Add the dates and mix until obtaining a sticky dough.
(3) Cover the bottom of a round tin (20cm ø approximately) with parchment paper and press the dough on a thin, compact and even layer (you may use a spoon or a glass here). Place in the fridge while preparing the mousse.
(4) Grind the chia seeds in a nut/seed grinder. The amount of whole chia seeds will not equal the amount of milled chia seeds, be careful about this as well as the type of raspberries you are using. Add all the mousse ingredients in a food processor apart from the coconut oil and mix until very smooth and airy.
(5) Slowly poor the melted coconut oil while mixing the previous raspberry mix until well incorporated. Poor over the biscuit and place in the freezer for about 4 hours.
(6) Take out of the freezer, gently remove from the mould by passing a sharp knife on the side, decorate and serve! May be kept in the fridge for about 5 days. Delicious when eaten frozen too (thus keep it in your freezer), or more airy and light depending on your desires.