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    Home | Recipes | Cakes / Pies

    Raspberry Mousse (Paleo, Vegan)

    By Adriana Harlan | 33 Comments | Published: Jun 4, 2015 · Modified: Dec 15, 2020

    Recipe Reviews
    5 from 12 reviews

    This Raspberry Mousse is unique, healthy, refreshing and delicious. Easy to make, this fruit mousse is also paleo, gluten free and dairy free!

    two white serving cups with raspberry mousse on a silver plate with two spoons and fresh raspberries in background

    I decided to get creative with this mousse and make it in a completely different way, and with a blend of very unique ingredients.

    The result?

    A fruity, creamy, tangy yet sweet raspberry mousse. A light dessert perfect for cooling these warm summer days.

    Most traditional mousse recipes use whipping cream to give it that fluffy, smooth consistency. This is a delicious way to make mousses, but it's not the only way.

    My mousse is unique because I use macadamia nuts instead. The nuts create that same texture and mouthfeel of heavy whipping cream, while also enhancing the flavor of the fresh raspberries.

    This elegant dessert is simple and fast to make. It's a great way to impress your guests and use those beautiful organic raspberries that are in season.

    If you decide to make this recipe, please share your photos and thoughts in the comments below 🙂 Enjoy!

    Adriana Harlan holding spoon inside small dish of Raspberry mousse with one other dish and a fresh raspberries in background

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    Raspberry Mousse (Paleo, Vegan)

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    5 from 12 reviews
    Recipe by Adriana Harlan
    Servings :6 people (about 1 ½ cups)
    Prep :10 minutes mins
    Cook :1 minute min
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    Ingredients

    • 2 cups fresh raspberries, plus more for topping
    • 1 ¼ cups macadamia nuts
    • 1 cup plus 2 tablespoons water, divided
    • 1 teaspoon lime juice
    • 3 tablespoons maple sugar
    • 2 ¼ teaspoons unflavored gelatin powder, or agar agar
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Add the macadamia nuts, 1 cup of water, lime juice and maple sugar to a food processor or blender, and pulse until smooth and creamy, about 1 minute.
    • In a small saucepan, mix the gelatin and 2 tablespoons of water. Heat the mixture over medium heat, stirring until the gelatin dissolves. Add the dissolved gelatin and raspberries to the food processor and pulse for about 30 seconds.
    • Optional: strain the mixture into a bowl using a fine mesh strainer to remove the raspberry seeds.
    • Divide mouse into about 6 ramekins and refrigerate until the mouse thickens. This can take a few hours in the fridge or you can set the ramekins in the freezer for 30 to 60 minutes. Serve with fresh raspberries.

    Notes

    If you need to substitute the macadamia nuts, try making this recipe with cashews. Or to make this recipe nut-free, use 1 can of full fat coconut milk and omit the nuts and water called for in the recipe.

    Nutrition per serving

    Calories: 244.2kcalProtein: 4gFat: 21.4gSaturated Fat: 3.4gSugar: 7.9gFiber: 5gCarbohydrates: 13.5gNet Carbs: 8.5g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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