Raw Brownies with Raspberry Mousse




  • 1/2 cup dates (softened in hot water and pitted)
  • 1 cup pecans or walnuts
  • 1 tablespoon cashew butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/4 cup cacao powder
  • 2 tablespoons coconut oil


  • 1 cup cashews soaked for at least four hours in hot water
  • 1 cup raspberries
  • 4 tablespoons
  • maple syrup Juice of half a lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup almond mylk/oat mylk
  • 2 tablespoons coconut oil


  1. For the base: Combine your ingredients in your food processor and pulse until broken into fine pieces, then blend until you’re left with a sticky dough. Press this into your springform tin and freeze as you prepare the topping.
  2. For the topping: Blend everything in a high speed blender until creamy, pour over your brownies and freeze for at least four hours. Allow to defrost for 30 minutes before serving.