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Pink Raspberry Mousse Cakes

Dear Pink Raspberry Mousse Cakes, please BE MINE this Valentine's Day! Creamy, airy, and 100% plant-based, it's definitely a recipe that will impress the sig other or the "gal" to your "entine!" Thanks Monica, at Coconut Secret, for such an amazing recipe!


Ingredients:

6-8 Crispy Squares (the amount depends on the shape and length of your pan)  A helpful tip: It’s easier if you use a square pan.
3 tbsp fresh lemon juice
5 cups fresh organic raspberries
2 cups organic coconut cream
2 1/4 teaspoons powdered agar-agar
1/2 cup plus 2 tablespoons Coconut Secret Coconut Crystals or Coconut Nectar

Recipe:

  1. Line a 9-inch square metal baking pan with unbleached parchment paper, leaving a 2-inch overhang on all sides. Arrange Squares in an even layer in pan, cutting them to fit as necessary.
  2. Place lemon juice in a small bowl and sprinkle with agar-agar. Let sit until agar-agar softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
  3. In a small saucepan, combine raspberry puree and 1/2 cup Coconut Crystals over medium heat. Cook until bubbles form at edge. Add agar-agar mixture and cook, stirring constantly just until agar-agar dissolves: about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat coconut cream and 2 tablespoons Crystals or Nectar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over Squares. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
  4. Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.


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