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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Melt Chocolate for Garnish: Melt the remaining dark chocolate over a double boiler (bain-marie) until smooth.
- 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.
- 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.
- 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
