“Healthier” Raspberry Mousse Cake Bites

We are so excited to have our first GUEST SNEAKY SNACK this week! We had been seeing some really delicious looking posts on instagram from local food blogger, chef, and food critic, Deana Okun ( @spartanburgfood ) so we reached out to see if she would be willing to share a recipe with us for Sneaky Snack Sunday. She came up with these mouth watering Raspberry Mousse Cake Bites and we had to share. Make sure to check out her instagram to see more of her recipes, cakes, and local food reviews!

We love this recipe because it contains no refined sugar and is gluten free.  Thank you Deana for sharing this recipe with us! We cant wait to try it ourselves!

“Healthier” Raspberry Mousse Cake Bites

 

Brownie Layer (Bottom of Cake)

1 Cup Walnuts
1 tbsp agave syrup
1/3 cup seeds (sunflower or pumpkin)
4 dates
2 Tbsp cocoa powder

Place all ingredients in a blender on high until well blended.

Scoop out into a form (I use a 8″ spring form and line it with parchment paper)

Pat down to make a flat even brownie on the bottom of the pan. Place in freezer.

 

Mousse Layer:

1 cup of cashews that have been soaked in water over night.
2 small packages of raspberries (about 1.5 cups)
1/2 tsp fresh lime or lemon juice (optional)
1/2 vanilla extract
3 tbsp coconut oil
4 tbsp agave syrup

Combine all mousse layer ingredients and place into a blender and blend til smooth.

Take the form out of the freezer and place fresh raspberries in the form in a single layer spread out and apart.

Pout the mousse over the raspberries and place in the freezer for a minimum of 4 hours but better overnight.

Take out of freezer and remove from form. Cut into bite sized pieces (about 1″ square)

Finally, heat 1 cup of semi-sweet morsels in the microwave for 30 seconds, mix and put in for additional 30 seconds.

Take it out, mix well and then dip the bites into the chocolate.

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