Raspberry Dark Chocolate Mousse | Vegan Sugar-Free Dessert

Heavenly Raspberry-Dark Chocolate Mousse (Vegan & Sugar-Free)

  • Servings : 2-3
  • Prep Time : 20m
  • Ready In : 10m
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Dark Chocolate and Raspberries are a match made in heaven. Sweet and tart raspberries cut the bitter bite of rich dark chocolate mousse. This dessert is plant-based, sugar-free, and gluten-free and is made with all-natural ingredients without any artificial flavouring.

Extremely satisfying and delicious vegan mousse is smooth and creamy which melts in the mouth. This guilt-free dessert is amazingly healthy as it contains chia seeds and raw cacao along with raspberries which adds fresh brightness and bursting flavor.

This is no-bake, no-cooking choco-rasp mousse recipe. The delightfully easy recipe requires a handful of ingredients and gets ready in no time. Enjoy this delectable dessert by drizzling raspberry compote and cacao nibs. Make this elegant treat to impress your vegan friends.


  • 1 ½ tablespoon – Organic Raw Cacao Powder (Unsweetened)
  • 1 tablespoon – Organic Chai seeds
  • 6-8 large size – Dates, pitted
  • 1 cup – Filter Water
  • 1 cup – Organic Coconut Cream, chilled
  • ½ teaspoon – Organic Vanilla Bean Paste or Vanilla extract
  • ¼ cup – Fresh Raspberry Compote / Sauce. Click here and get the recipe
  • Few fresh raspberries for garnishing
  • 1 teaspoon – Raw cacao nibs (Optional) for garnishing
Cacao Powder Chia Seeds DatesDark Chocolate BaseWhipped Coconut Cream and ChocolateRaspberry Fruit SauceLayering DessertPlating Plant-Based Dark Chocolate Raspberry Mousse


Step 1

For Dark Chocolate base - In a bowl, add 1 cup of water, chia seeds, organic cacao powder, and dates & mix well. Soak it for around 20-30 minutes or until chia seeds bloom and the mixture becomes thick.

Step 2

In a Vitamix, blend the above mixture until smooth and creamy. The chocolate base is ready

Step 3

Whip the chilled coconut cream with the help of beater, do not over whip it. (Just about few seconds).

Step 4

For Mousse – gently fold in the dark chocolate mixture into coconut whipped cream. Mix until everything combines, do this process very slowly & gradually to keep it light and fluffy. Over mixing or whipping will knock out the air.

Step 5

Plating: In a serving bowl/cup – add a big dollop of Dark Chocolate Mousse at the bottom. Layer it with fresh raspberry compote. Repeat; add a big dollop of mousse over the compote. Again layer it with raspberry sauce. Repeat this for a total of 3-4 times/layers. Refrigerate these cups for couple of hours.

Step 6

Garnish it with fresh raspberries, coconut cream, and more berries compote. Enjoy this chilled.

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