method
Add the frozen raspberries and water to a clean pan. Simmer on a medium / low heat for 3 – 4 minutes until the raspberries defrost. Option to add a little maple if you like. Squash with the back of a spatula. Remove from the heat and add the ground chia for a jammier texture. Allow to cool.
Use aquafaba from a carton or open a can of chickpeas and drain the water. Reserve the chickpeas for another recipe.
Add the aquafaba, apple cider vinegar or lemon juice and optional maple and vanilla to a stand mixer bowl (or use a mixing bowl and hand electric whisk) and whisk on high speed for 6 – 10 minutes until super stiff peaks form. Don’t worry you can’t over whip aquafaba like egg whites so just keep going!
Meanwhile, place the chocolate and cashew milk in a glass bowl over a pan of simmering water. Allow to melt on a low heat. Remove from the heat and add nut butter and optional tiny pinch of flaked sea salt. Mix to combine. Allow the chocolate to cool a little before adding to the aquafaba.
Fold the aquafaba into the chocolate in three parts using a silicone spatula. The mousse will deflate a little but don’t worry this is perfectly normal. Try not to over-beat though so you don’t deflate all the air.
Add one layer of granola to the bottom of three small jars. Top with a little raspberry puree, chocolate mousse and then finish with another spoon of raspberry.
Chill in the fridge until the mousse is fully set – 3 hours or overnight.
Finish with more granola to serve and optional fresh raspberries.
ingredients
- 1 1/2 cups frozen raspberries
- 1 tsp water
- 2 tsp ground chia
- 2/3 cup aquafaba / chickpea water
- 1/4 tsp apple cider vinegar or lemon juice
- 1/2 tsp vanilla extract
- 150g dark chocolate (70%), broken into chunks
- 3/4 tbsp cashew milk
- 1 tbsp almond butter
- 1 tbsp maple (optional)
- Pinch of salt (optional)
- 1 cup dorset cereals Berry granola
- Fresh raspberries to decorate (optional)
