Raspberry Mocha No-Bake Brownies Recipe

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If you’re craving a dessert that’s both indulgent and refreshing, the Raspberry Mocha No-Bake Brownies Recipe is your new best friend. Imagine a rich, fudgy base with deep notes of cacao and coffee, topped with a light, airy mocha mousse that melts in your mouth, and finished off with a vibrant, tart raspberry coulis that brings the perfect burst of fruitiness. It’s no-bake, which means you get all the complexity of flavors and textures without ever turning on the oven. This recipe is a showstopper for gatherings, yet easy enough to make whenever you want a special treat that feels both sophisticated and comforting.

Ingredients You’ll Need

These ingredients may seem straightforward, but each one plays a crucial role in creating the layered flavors and textures of this Raspberry Mocha No-Bake Brownies Recipe. From the crunch of walnuts to the luxurious dark chocolate, every element enhances the final bite in a unique way.

• 2 cups walnuts: Provides a hearty, nutty base and lovely crunch to the brownie foundation.
• ½ cup raw cacao powder: Delivers intense chocolate flavor with natural richness and depth.
• 12 medjool dates (pitted): Adds natural sweetness and sticky texture to bind the base together.
• ½ teaspoon sea salt: Balances sweetness and elevates all other flavors perfectly.
• ½ teaspoon vanilla extract: Deepens the overall earthy and sweet tones in the base.
• 1 cup full fat canned coconut milk (thick part): The creamy powerhouse that enriches the mocha mousse with silky texture.
• 2 teaspoons instant coffee granules: Infuses the mousse with a subtle, aromatic mocha bitterness.
• 1 teaspoon vanilla extract: Adds warmth and complexity to the mousse layer.
• 5.3 oz dark chocolate (finely chopped): Creates a luscious, melting mocha chocolate layer.
• 1 tablespoon pure maple syrup: Natural sweetness that harmonizes flavors in the mousse.
• 4 tablespoons aquafaba: The secret behind the mousse’s airy, whipped texture.
• ¼ teaspoon cream of tartar: Stabilizes the whipped aquafaba for perfect softness.
• 17.6 oz frozen raspberries: Provides tangy brightness and natural color for the coulis.
• ¼ cup pure maple syrup: Sweetens the raspberry coulis naturally without overpowering.
• 1 teaspoon lemon juice: Brings out raspberry flavor with a fresh, zesty lift.
• 8.8 oz dark chocolate: For dipping and garnishing the brownies with a shiny, crisp finish.
• Freeze dried raspberries: Adds a crunchy, fruity garnish that pops with color.
• Flaky sea salt: Perfect finishing touch that enhances and contrasts the sweet chocolate.

How to Make Raspberry Mocha No-Bake Brownies Recipe

Step 1: Prepare the Base

Start by adding the walnuts, raw cacao powder, and sea salt into your food processor and blitz for about a minute until finely chopped. Then add the pitted medjool dates and vanilla extract, blending again until the mixture forms a sticky, dough-like consistency. This base will give your brownies a firm, textured foundation that’s naturally sweet and irresistibly nutty. Press it evenly into an 8-inch tin lined with parchment paper, using a spatula to smooth the surface. Set aside for now as you prepare the next luscious layer.

Step 2: Make the Mocha Mousse

In a small saucepan, gently heat the thick coconut milk, instant coffee granules, and vanilla extract until it barely simmers – you want to awaken the coffee flavor but not boil it. Remove from heat, add the finely chopped dark chocolate, and let it sit for five minutes. This allows the chocolate to melt without overheating, creating a velvety mocha mixture. Stir in the maple syrup for subtle sweetness and set aside to cool to room temperature while you work on the aquafaba.

Step 3: Whip the Aquafaba

In a clean, large bowl, combine aquafaba and cream of tartar. Using an electric whisk or stand mixer, whisk for about 8 minutes until the mixture reaches stiff, glossy peaks similar to whipped egg whites. This step is essential to achieving the mousse’s airy, fluffy texture without any dairy or eggs. Carefully fold the whipped aquafaba into the cooled chocolate mixture, gently combining one large spoonful at a time to maintain all that precious volume. Once blended, pour the mousse over the prepared walnut base, spreading it evenly. Place the tin in the freezer for one hour until the mousse firms up.

Step 4: Prepare the Raspberry Coulis

While the mousse chills, it’s time to simmer the frozen raspberries, maple syrup, and lemon juice in a saucepan over medium heat. Stir occasionally and let the mixture reduce by about half, which usually takes 25 to 30 minutes. This concentrated coulis brings a wonderful balance of sweetness and tartness with a beautiful natural color. Pass the mixture through a fine sieve to remove seeds, then cool it to room temperature. Once ready, spread the coulis evenly over the set mousse layer and return everything to the freezer to freeze completely overnight or for a minimum of 4 hours.

Step 5: Garnish and Finish

Before serving, melt the remaining dark chocolate gently over a double boiler until silky and smooth. Using a sharp knife warmed in hot water, carefully cut the frozen brownies into 16 equal squares—this helps you get clean edges without crumbling. One by one, dunk each brownie into the melted chocolate using two forks to coat them thoroughly. Place the chocolate-coated brownies on parchment paper and sprinkle with freeze-dried raspberries and a pinch of flaky sea salt for that irresistible salty-sweet crunch. Return to the freezer until ready to enjoy.

How to Serve Raspberry Mocha No-Bake Brownies Recipe

Garnishes

To elevate the experience, sprinkle a few extra freeze-dried raspberries or shave some dark chocolate over the top right before serving. A light dusting of cocoa powder or a few fresh raspberry halves nearby adds a fresh and elegant vibe. The flaky sea salt sprinkled over the chocolate dipped brownies enhances each bite, balancing the sweet and rich mocha-chocolate flavor perfectly.

Side Dishes

These brownies pair beautifully with a scoop of vanilla bean ice cream or a dollop of coconut whipped cream to complement the creamy mousse texture. A hot espresso or cappuccino alongside really amplifies the mocha notes and offers a delightful adult pairing. If you want to keep it lighter, a simple fresh berry salad or mint leaves provide a refreshing contrast to the dense richness.

Creative Ways to Present

For a party, arrange the brownies on a wooden board with scattered freeze-dried raspberries and edible flowers to create a stunning centerpiece. You could also cut the brownies into bite-sized bars and skewer them with fresh raspberry halves for an impressive dessert skewer. Another fun idea is to serve them with individual spoons of raspberry coulis or a drizzle of melted dark chocolate on the side, letting guests customize their own sweet experience.

Make Ahead and Storage

Storing Leftovers

After enjoying these irresistible brownies, store any leftovers in an airtight container in the refrigerator. They will keep their texture beautifully for up to 5 days, allowing you to savor that mocha-raspberry magic throughout the week without losing any of the freshness or flavor.

Freezing

This Raspberry Mocha No-Bake Brownies Recipe freezes exceptionally well, making it an ideal make-ahead dessert. Once assembled and fully frozen, wrap individual portions tightly in plastic wrap and store them in a freezer-safe container or bag for up to 3 months. When you want a treat, just thaw in the fridge and garnish fresh to revive that stunning presentation.

Reheating

Since this is a no-bake, chilled dessert, reheating is not necessary—or recommended—as it melts the mousse and compromises the texture. Instead, allow the brownies to sit at room temperature for about 15 to 20 minutes before serving so they soften just enough to release all their luscious flavors without losing the mousse’s airy lightness.

FAQs

Can I substitute walnuts with another nut?

Absolutely! Pecans or almonds work nicely for the base, offering different textures and flavors but still providing that essential nuttiness. Just choose your favorite nut for a personal twist.

What if I don’t have aquafaba on hand?

Aquafaba is the magic ingredient for creating the mousse’s airy texture without eggs. If you don’t have it, you can try using whipped cream or egg whites if you’re not vegan, but the texture will differ slightly.

Is the espresso or coffee flavor very strong?

No, the coffee granules add a subtle mocha undertone that complements the chocolate without overpowering it. It’s perfect for enhancing the richness and creating a complex flavor profile.

Can I use fresh raspberries instead of frozen for the coulis?

Frozen raspberries are recommended because they break down nicely during simmering and provide a consistent texture and flavor. Fresh raspberries can be used, but you may need to adjust simmering time and amount of maple syrup to balance sweetness and consistency.

How do I ensure the brownies cut cleanly?

Warming your knife in hot water before each cut is essential. This simple trick melts through the frozen layers smoothly, giving you neat, elegant squares without cracks or crumbs.

Final Thoughts

If you’re looking to wow friends, family, or simply treat yourself to something extraordinary, you must try the Raspberry Mocha No-Bake Brownies Recipe. It’s a harmonious dance of textures and flavors—from crunchy and chewy to creamy and tart—that feels indulgent yet fresh. Plus, the no-bake method means you can whip it up without heating your kitchen. Trust me, these brownies will become a fast favorite and a centerpiece dessert in your collection.

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Raspberry Mocha No-Bake Brownies Recipe

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4 from 65 reviews

• Author: admin
• Total Time: 1 hour 10 minutes
• Yield: 16 servings 1x
• Diet: Vegan

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Description

These Raspberry Mocha No Bake Brownies combine a rich walnut and cacao base with a luscious mocha chocolate mousse, topped with a tangy raspberry coulis. Finished with a dark chocolate coating and delicate freeze-dried raspberries, this no-bake dessert delivers intense flavors and a creamy, decadent texture without requiring baking.

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Ingredients

Scale 1x2x3x

Base

• 2 cups walnuts
• ½ cup raw cacao powder
• 12 medjool dates (pitted)
• ½ teaspoon sea salt
• ½ teaspoon vanilla extract

Mousse

• 1 cup full fat canned coconut milk (thick part from the top of the can)
• 2 teaspoons instant coffee granules
• 1 teaspoon vanilla extract
• 5.3 oz dark chocolate (finely chopped)
• 1 tablespoon pure maple syrup
• 4 tablespoons aquafaba
• ¼ teaspoon cream of tartar

Raspberry Coulis

• 17.6 oz frozen raspberries
• ¼ cup pure maple syrup
• 1 teaspoon lemon juice

Garnish

• 8.8 oz dark chocolate
• Freeze dried raspberries
• Flaky sea salt

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Instructions

1. Prepare the Base: Add the walnuts, cacao powder, and sea salt into a food processor and blitz for about one minute. Then add the pitted dates and vanilla extract, blending once more until the mixture sticks together to form a cohesive dough. Press this dough evenly into an 8-inch tin lined with parchment paper using a spatula. Set the base aside.
2. Make the Mocha Mousse: In a saucepan, heat the thick part of the canned coconut milk along with instant coffee granules and vanilla extract until just simmering. Remove from heat, then add finely chopped dark chocolate and let it sit for 5 minutes to melt. Stir until smooth, then whisk in the pure maple syrup. Allow this mixture to cool to room temperature.
3. Whip Aquafaba: In a clean large bowl, combine aquafaba and cream of tartar. Using an electric mixer or stand mixer, beat the mixture for about 8 minutes until stiff peaks form.
4. Fold and Freeze Mousse: Carefully fold the whipped aquafaba into the cooled chocolate mixture in batches using a spatula to maintain the light texture. Once incorporated, spread the mousse evenly over the walnut base in the baking tin. Freeze for 1 hour or until the surface is solid.
5. Prepare Raspberry Coulis: In a saucepan, combine frozen raspberries, pure maple syrup, and lemon juice. Simmer over medium heat for 25-30 minutes, stirring occasionally, until reduced by about half. Strain the mixture through a sieve to remove seeds, then cool to room temperature.
6. Top Mousse with Coulis and Set: Once cooled, spread the raspberry coulis evenly over the mousse layer. Return the tin to the freezer and set completely overnight or for a minimum of 4 hours.
7. Melt Chocolate for Garnish: Melt the remaining dark chocolate over a double boiler (bain-marie) until smooth.
8. Cut and Coat Brownies: Using a sharp knife dipped in hot water, cut the frozen mousse layers into 16 equal portions. Working one at a time, dip each brownie into the melted chocolate using two forks to coat completely. Place coated brownies on parchment paper.
9. Garnish and Store: Drizzle remaining melted chocolate over the coated brownies, then sprinkle with freeze-dried raspberries and flaky sea salt. Store finished brownies in the freezer until ready to serve.
10. Serve: Allow brownies to defrost for 15-20 minutes before enjoying. Store leftovers in an airtight container in the refrigerator or freeze extra portions for longer storage.

Notes

• Aquafaba is the liquid from canned chickpeas and acts as an egg white substitute for whipping.
• Use a sharp knife warmed in hot water to make clean cuts through the frozen mousse for best results.
• Freezing overnight ensures the mousse sets firmly for easier handling and better texture.
• The recipe is vegan and gluten-free by nature due to the ingredients used.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: International