Name: Heavenly Raspberry Chocolate Mousse Cake
Prep time: 25 min
Cook time: 10 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup almonds or walnuts; 1 cup pitted dates; 2 tablespoons cocoa powder; Pinch of salt; 1 1/2 cups full-fat coconut milk; 1/2 cup dairy-free chocolate chips; 1/4 cup maple syrup; 1/4 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1 tablespoon cornstarch or arrowroot; 1 1/2 cups fresh or frozen raspberries; 2 tablespoons maple syrup; 1 tablespoon lemon juice; 1 tablespoon chia seeds (optional)

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Heavenly Raspberry Chocolate Mousse Cake a decadent no-bake dessert with layers of smooth chocolate mousse, a rich chocolate crust, and a bright raspberry topping. I love how it’s both indulgent and refreshing while being gluten-free, vegan, and made with wholesome ingredients.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 cup almonds or walnuts

1 cup pitted dates

2 tablespoons cocoa powder

Pinch of salt

For the chocolate mousse layer:

1 ½ cups full-fat coconut milk

½ cup dairy-free chocolate chips

¼ cup maple syrup

¼ cup unsweetened cocoa powder

1 teaspoon vanilla extract

⅛ teaspoon salt

1 tablespoon cornstarch or arrowroot

For the raspberry topping:

1 ½ cups fresh or frozen raspberries

2 tablespoons maple syrup

1 tablespoon lemon juice

1 tablespoon chia seeds (optional, for thickening)

Directions

Line the bottom of a springform pan with parchment paper.

In a food processor, blend almonds (or walnuts), dates, cocoa powder, and salt until the mixture sticks together when pressed. Press firmly into the pan to form the crust. Freeze while preparing the filling.

In a saucepan over medium heat, stir together coconut milk, chocolate chips, maple syrup, cocoa powder, vanilla, salt, and cornstarch. Cook for 5–7 minutes, stirring constantly, until melted and slightly thickened.

Remove from heat, let cool for 5 minutes, then pour over the crust. Freeze for at least 2 hours to set.

For the raspberry topping, cook raspberries, maple syrup, and lemon juice in a saucepan over medium heat until bubbly. Mash lightly with a fork, then stir in chia seeds if using. Let cool completely.

Spread topping over the firm mousse layer.

Refrigerate the cake for at least 1 hour before slicing and serving.

Servings and timing

This recipe makes 8 slices.
Prep Time: 25 minutes | Cooking Time: 10 minutes | Chilling Time: 2 hours 25 minutes | Total Time: 3 hours
Calories per slice: about 310 kcal

Variations

I sometimes swap raspberries for strawberries, blueberries, or a mix of berries for a different flavor.

For a nut-free crust, I replace almonds with sunflower seeds or pumpkin seeds.

I’ve tried using orange zest in the mousse layer for a chocolate-orange twist.

If I want extra richness, I drizzle melted chocolate on top before serving.

Storage/Reheating

I keep this cake in the refrigerator for up to 4 days, covered to keep it fresh. For longer storage, I freeze individual slices and let them thaw in the fridge before serving. Since it’s a mousse cake, I don’t reheat it — I simply let it soften slightly if frozen.

FAQs

Can I make this cake ahead of time?

Yes, I often prepare it a day in advance. It sets beautifully overnight in the fridge, making it even easier to serve.

Can I use frozen raspberries?

Yes, frozen raspberries work perfectly. I just cook them down with maple syrup and lemon juice, then let the mixture cool before topping the cake.

Can I make the crust without dates?

If I don’t have dates, I use dried figs or raisins instead. They give a similar stickiness and sweetness to bind the crust.

Can I substitute coconut milk?

For the mousse layer, full-fat coconut milk gives the creamiest texture. If I want a lighter version, I’ve tried cashew cream or oat cream, but the result is less rich.

Do I need a springform pan?

A springform pan makes it easier to release the cake neatly, but if I don’t have one, I line a regular cake pan with parchment paper and lift the cake out once set.

Conclusion

This Heavenly Raspberry Chocolate Mousse Cake is one of my favorite no-bake desserts. I like how the rich chocolate, nutty crust, and tangy raspberries come together in each slice. It’s elegant enough for special occasions, but simple enough to make anytime I crave something sweet, chocolatey, and refreshing.

Recipe:

Heavenly Raspberry Chocolate Mousse Cake

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Author: Cheryl
Total Time: 3 hours
Yield: 8 slices
Diet: Vegan

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Description

A decadent no-bake raspberry chocolate mousse cake with a nutty chocolate crust, creamy vegan chocolate mousse, and a tangy raspberry topping. Gluten-free, vegan, and made with wholesome ingredients.

Instructions

Line the bottom of a springform pan with parchment paper.
In a food processor, blend almonds (or walnuts), dates, cocoa powder, and salt until the mixture sticks together when pressed. Press the mixture firmly into the pan to form the crust. Freeze while preparing the filling.
In a saucepan over medium heat, stir together coconut milk, chocolate chips, maple syrup, cocoa powder, vanilla, salt, and cornstarch. Cook for 5–7 minutes, stirring constantly, until everything is melted and slightly thickened.
Remove from heat, let the mousse cool for 5 minutes, then pour over the prepared crust. Freeze for at least 2 hours until set.
To make the raspberry topping, cook raspberries, maple syrup, and lemon juice in a saucepan over medium heat until bubbly. Lightly mash with a fork, then stir in chia seeds if using. Let cool completely.
Spread the raspberry topping over the firm mousse layer.
Refrigerate the cake for at least 1 hour before slicing and serving.