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.
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.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/raspberry-mousse-paleo-gluten-free-dairy-free-5894/