This recipe is a delicious combination of some of my favourite flavours. Chocolate and raspberries! This recipe is a mash up and then some of The Banana Diaries Chocolate Mousse, and one from Minimalist Baker. Many changes have been made.

Ingredients

Crust

  • 2/3 cup deglet noor dates, pitted, about 12 dates, 100 grams
  • 2/3 cup raw pecans 70 grams
  • 2/3 cup oats about 75 - 80 grams
  • 1/3 cup cacao or cocoa powder (unsweetened) 33 grams
  • 4 Tablespoons maple syrup
  • 1/4 tsp sea salt

Raspberry Filling

  • 2 1/2 cups raspberries, frozen or fresh
  • 1 Tbsp maple syrup or honey
  • 3 Tbsp chia seeds

Chocolate Mousse Layer

  • 1 1/3 cups cashew pieces 185 grams
  • 1/8 cup cocoa powder about 16 grams
  • 1/2 cup water
  • 1 tsp instant coffee (optional)
  • 1 tsp vanilla extract
  • 1 cup chocolate chips 175 grams
  • 1/2 cup coconut cream

Directions

  • You can use a nine inch tart pan with a removable bottom, or a 9" square pan and line it with parchment paper, making sure all sides are covered and the parchment paper is cut so it lies flat on all sides. If using a tart pan oil it well (preferably with avocado oil, not coconut oil as it freezes and hardens easily).
  • Prepare your dates and cashews by placing in separate bowls and pouring water over each. Set aside to soften. Note that I used a food processor and did not soak my dates or cashews. If you have a good processor, and are using our dates and cashews, both of which are very soft, you likely won't need to.
Crust
  • To a food processor, add pecans, oats, cocoa powder, dates, maple syrup and salt, pulse until a fine meal is achieved. Process until fully combined — about 1 minute.
    • 2/3 cup deglet noor dates, pitted, about 12 dates, 100 grams
    • 2/3 cup raw pecans 70 grams
    • 2/3 cup oats about 75 - 80 grams
    • 1/3 cup cacao or cocoa powder (unsweetened) 33 grams
    • 4 Tablespoons maple syrup
    • 1/4 tsp sea salt
  • Transfer crust mixture to your pan and use clean hands to press it evenly across the bottom and a bit up the sides of the pan - you don't need to go up high, just enough to help contain the mixture slightly. NOTE: You can also use parchment paper over the surface to help spread the mixture evenly and prevent it sticking to your hands.
  • Transfer to the freezer to set.

Raspberry Layer

  • Place raspberries in a pot on the stove and turn heat to low. 
    • 2 1/2 cups raspberries, frozen or fresh
  • When raspberries begin to soften and break down a bit, turn the heat off. Let them cool a bit and then push them through a strainer to remove the seeds. This really helps the mouth feel, if seeds don't bother you, then ignore this step.
  • In a bowl put the strained raspberries along with the chia and sweetener and mix lightly. Leave to sit for ten minutes. 
    • 1 Tbsp maple syrup or honey
    • 3 Tbsp chia seeds
  • Take the tray out of the freezer, gently spoon the raspberry mixture over the crust and spread evenly. 
  • Return to the freezer while you make the next layer.

Chocolate Mousse Layer

  • Place the cashew pieces, water, cocoa powder, vanilla extract and instant coffee (if using) in a blender or food processor and blend until fully smooth. 
    • 1 1/3 cups cashew pieces 185 grams
    • 1/8 cup cocoa powder about 16 grams
    • 1/2 cup water
    • 1 tsp instant coffee (optional)
    • 1 tsp vanilla extract
  • In a small pot place the coconut cream, turn the heat to medium and gently warm the cream, when the cream is warm, turn off the heat and then add the chocolate chips and stir until fully melted. 
    • 1 cup chocolate chips 175 grams
    • 1/2 cup coconut cream
  • Add the chocolate, coconut cream mixture to the food processor/blender and blend until fully smooth.
  • Take the tray out of the freezer and gently spoon the mousse layer over the raspberry layer. Smooth the top a bit. Return to the freezer.
  • To serve: it is best if you take the pan out of the freezer about 1/2 hour before serving, so it can warm up the tiniest bit. Remove from the pan and place it on a cutting board. It can be sliced with a very sharp knife when still cold. Transfer to your serving tray.
  • I made mine in a square pan, and sliced it into 16 squares.