Description
These Raspberry Mocha No Bake Brownies are a decadent yet healthy treat combining rich mocha mousse, a crunchy walnut and cacao base, and a vibrant raspberry coulis topping. With layers of deep chocolate, coffee-infused mousse made from aquafaba, and a tangy raspberry sauce, these brownies require no baking and are perfect for impressing guests or enjoying as a guilt-free dessert.
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 (for melting)
- Freeze dried raspberries
- Flaky sea salt
Instructions
- Prepare the Base: Add the walnuts, cacao powder, and sea salt to a food processor and blend for about a minute until they are finely chopped. Then add the pitted dates and vanilla extract, and blend again until the mixture sticks together forming a dough. Press this mixture evenly into an 8-inch baking tin lined with parchment paper. Set aside.
- Make the Mousse: In a saucepan, heat the coconut milk, instant coffee granules, and vanilla extract until it just begins to simmer. Remove from heat and add the finely chopped dark chocolate. Let sit for 5 minutes to allow the chocolate to melt completely, then stir until smooth. Add the maple syrup and mix well. Allow this mixture to cool to room temperature.
- Whip the Aquafaba: Using a clean large bowl, add the aquafaba and cream of tartar. With an electric mixer, whip the aquafaba for about 8 minutes until it forms stiff peaks. Gently fold the whipped aquafaba into the cooled chocolate mixture one large spoonful at a time, being careful to keep the mixture light and airy.
- Assemble and Freeze Base with Mousse: Pour the mousse over the walnut base in the baking tin, spreading evenly. Place in the freezer for at least 1 hour or until the surface is solid.
- Prepare Raspberry Coulis: In a saucepan, combine the frozen raspberries, maple syrup, and lemon juice. Simmer on medium-low heat for 25-30 minutes, stirring occasionally, until the mixture reduces by about half. Press the mixture through a sieve to remove seeds and allow it to cool completely to room temperature.
- Add Raspberry Coulis Layer: Once the coulis is cooled, spread it evenly over the frozen mousse layer. Return the tin to the freezer and let it 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), stirring until smooth and glossy.
- Cut and Coat the Brownies: Remove the brownies from the freezer and use a sharp knife warmed in hot water to cut into 16 portions. Keep the brownies frozen. One at a time, dip each brownie into the melted chocolate using two forks to coat them fully. Place coated brownies on parchment paper.
- Garnish: Drizzle extra melted chocolate over the brownies, then sprinkle with freeze-dried raspberries and flaky sea salt for added texture and flavor.
- Serving and Storage: Allow the brownies to defrost at room temperature for 15-20 minutes before serving for optimal texture. Store leftovers in an airtight container in the refrigerator or freeze extra portions to enjoy later.
Notes
- Aquafaba is the liquid from canned chickpeas; it acts as a vegan egg white substitute for whipping.
- Using a warm knife to cut the frozen brownies helps achieve clean cuts without cracking.
- You can substitute walnuts for pecans for a different nutty flavor.
- Maple syrup adds natural sweetness and complements the chocolate and coffee flavors.
- This recipe is vegan and gluten free, with no refined sugars.
