Raspberry Dark Chocolate Mousse

    • Difficulty
    • Easy
  • 12345 (7 votes, average: 4.00 out of 5)

Who doesn’t love chocolate and raspberries?! This recipe is good all year-round – the combination never goes out of style! Raw Cacao contains the mood booster, anandamide — known as at the bliss molecule, which gives you a feeling of euphoria. It’s also rich in heart-protective antioxidants  – containing the same polyphenol antioxidants as green tea and red wine. No fancy equipment needed to make this recipe –  only a food processor. No excuses not to give it a go!


  • 2 ripe avocados, medium size
  • 1/2 cup raw cacao powder
  • 1/3 cup almond milk
  • 1/3 cup coconut nectar
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1/4 tsp Himalayan salt
  • dash cayenne pepper optional
Raspberry Compote
  • 1 1/2 cups fresh raspberries
  • 2 tbsp coconut nectar or any liquid sweetener


  1. Place all ingredients except coconut oil in a food processor and process until creamy.
  2. Add melted coconut oil and process again until combined. Mixture should be smooth and creamy.
  3. Place chocolate mousse in a container and set in fridge while making the raspberry compote.
Raspberry Compote
  1. Place raspberries and coconut nectar in a medium size bowl and mash with a whisk until you achieve a jam consistency.
  1. Layer glasses starting with raspberry compote followed by chocolate mousse.
  2. Garnish with coconut whipped cream, cacao nibs, raspberries and mint.
Crystal BonnetAbout Crystal Bonnet

Crystal Bonnet is a Raw Vegan Food Blogger and Food Photographer at Raw Revive, featuring vegan, high-raw recipes. Her passion led her to explore education as a raw vegan chef; completing courses through the Matthew Kenney Culinary School and The Raw Chef. Crystal now works on her blog, continues to take courses, sells her treats at farmer’s markets and prepares raw vegan meals for yoga/meditation retreats in the Canadian Rockies.

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