# The Food Game Changer: How The Extra Yummy Vegan Raspberry Mousse Brownie Will Revolutionize Your Taste Buds And Impress Your Friends
Listen up, because I’m about to drop a truth bomb that’s as explosive as my take on life itself. We’re talking about a dessert that doesn’t just whisper sweet nothings into your ear; it screams luxury, innovation, and daring flavor combinations right in your face. It’s not just a dessert. It’s a declaration of war against all the mundane sweets out there. I present to you the Extra Yummy Vegan Raspberry Mousse Brownie.
## The Foundation of Greatness
First off, let’s address the rock-solid foundation of this culinary masterpiece—the base. Crafted with 2 cups of walnuts, a hefty dose of raw cacao powder, the finest Medjool dates you can lay your hands on, sea salt, and vanilla extract, this isn’t your grandmother’s brownie base. This is the kind of base that forms the backbone of empires, robust yet tantalizingly sweet and rich. It’s not just good; it’s greatness materialized.
## The Mousse That Roars
Now, let’s elevate this creation with a mousse that doesn’t just sit there looking pretty; it asserts its dominance with the boldness of a king. We’re talking about a vegan mousse that combines the thick, creamy essence of top-tier full-fat canned coconut milk with the awakening punch of instant coffee granules, the decadence of dark chocolate, and the subtle sophistication of pure maple syrup. But that’s not all. We whip in aquafaba and cream of tartar to achieve a texture so light, so airy, it’s like capturing a cloud of pure flavor. This is the mousse that other desserts bow down to.
## The Raspberry Coulis Crown
What’s a king without its crown? The raspberry coulis is more than just a topping; it’s a statement piece. It’s made from the finest frozen raspberries, enhanced with pure maple syrup, and finished with a zing of lemon juice. This coulis doesn’t just add color; it adds character. It’s tart, sweet, and utterly transformative, making every bite a complex journey of flavor.
## The Garnishing Glory
To top off this revolutionary creation, we adorn it with more dark chocolate, because, let’s be honest, more is always better when it comes to chocolate. The freeze-dried raspberries add a contrasting texture and intensified flavor that cuts through the richness like a lightning strike. And the flaky salt? It’s not just a garnish; it’s the final word in a long conversation about taste—a word that says, “I’m bold, I’m beautiful, and I’m here to change the game.”
## Conclusion: The Revolution Is Here
This isn’t just a vegan raspberry mousse brownie. It’s a culinary revolution in your mouth. It’s about refusing to settle for mediocrity. It’s about challenging the status quo of desserts. And most importantly, it’s about impressing your friends with a dessert that’s as bold and uncompromising as your worldview.
Make it, share it, love it. And when you do, remember this: Real champions don’t just follow recipes. They create legacies. And this, my friends, is how you create a legacy that’s as unforgettable as it is unapologetically delicious. Welcome to the revolution.
Summarized Steps
Ingredients
Base
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2 cups (235 g) walnuts
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½ cup (43 g) raw cacao powder
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12 medjool dates, pitted
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½ teaspoon (2.5 g) sea salt
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½ teaspoon (2.46 ml) vanilla extract
Mousse
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1 cup (226 g) full fat canned coconut milk, thick part from the top of the can
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2 teaspoons (10 g) instant coffee granules
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1 teaspoon (5 ml) vanilla extract
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5.3 oz (150 g) dark chocolate, finely chopped
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1 tablespoon (15 ml) pure maple syrup
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4 tablespoons (60 g) aquafaba, *see notes
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¼ teaspoon (1.25 g) cream of tartar
Raspberry Coulis
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17.6 oz (500 g) frozen raspberries
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¼ cup (80 g) pure maple syrup
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1 teaspoon (5 ml) lemon juice
Garnish
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8.8 oz (250 g) dark chocolate
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freeze dried raspberries
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flaky salt
Method
Instructions
Base
* Add the walnuts, cacao powder and salt to your food processor and blitz for a minute. Add the dates and vanilla extract and blend again until the ingredients stick together to form a dough. Press the mixture into an 8” tin lined with parchment paper using a spatula. Set aside.
Mousse
* Heat the coconut milk, coffee and vanilla in a saucepan until lightly simmering, whisk well. Remove from the heat and add the chocolate, allow to sit for 5 minutes before stirring until the chocolate is melted through. Add the maple syrup and stir well. Set aside and allow to come to room temperature.
* To a clean large bowl add the aquafaba and cream of tartar. Use an electric whisk/stand mixer to beat for about 8 minutes until stiff. Use a spatula to carefully fold the whipped aquafaba into the cooled chocolate mixture, one large spoonful at a time. Once all of the ingredients have been incorporated, transfer the mousse to the baking tin and freeze for 1 hour or until the surface is solid.
Raspberry Coulis
* For the coulis add the frozen raspberries, maple syrup and lemon juice to a saucepan and simmer for 25-30 minutes stirring occasionally, until the mixture has reduced by about half. Pass the mixture through a sieve to remove the seeds and allow the to cool to room temperature. Once cooled spread the coulis on top of the mousse and return to the freezer to set completely overnight (or minimum 4 hours).
Garnish
* Melt the chocolate over a double boiler (bain-marie).
* Cut the brownies into 16 portions using a sharp knife. (heat the knife in boiling water to make it easier to cut the frozen bars). Place the brownies back in the freezer and one-by-one take them out and dunk them in the melted chocolate using 2 forks. Sit the coated brownies on a sheet of parchment paper. Garnish with a drizzle of chocolate, freeze dried raspberries and flaky sea salt.
Serving and Storage
* Allow to defrost for 15-20 minutes before eating and store in the fridge in an airtight container or freeze extra portions for later!
Nutrition
Serving: 1brownie | Calories: 364kcal | Carbohydrates: 37g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g| Cholesterol: 1mg | Sodium: 82mg | Potassium: 515mg | Fiber: 8g | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 5mg
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Source Addicted to Dates
Imagine a culinary revolution in your mouth, robust yet tantalizingly sweet and rich. It's not just good; its greatness materialized. Make it, share it, love it.
Yum yum heaven
