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Raspberry Mousse Pie

SERVES: 8 • TOTAL TIME: 3 HOURS 30 MINUTES

Ingredients:

For the Base:

  • 1½ cups rolled oats

  • ½ cup almonds

  • 5 tbsp melted coconut oil

  • 2 tbsp maple syrup


For the Mousse:

  • 400mL coconut cream

  • ¼ cup maple syrup

  • 3 tbsp freeze–dried raspberries

  • â…“ cup frozen raspberries

  • 3 tbsp coconut oil

  • 1 cup cashews, soaked

Directions:

  1. Soak cashews overnight in water.

  2. Preheat oven to 180ËšC.

  3. Make base by pulsing oats and almonds in a food processor until combined. Add maple syrup and coconut oil and blend until all ingredients are combined. Press dough into base and sides of a springform pan. Bake for 10–15 minutes, or until it is golden brown. Remove from oven and allow to cool for 15 minutes, before transferring to a cooling rack.

  4. Make mousse by draining cashews and adding them to a food processor. Process until smooth, about 8–10 minutes.

  5. Add coconut cream, maple syrup, freeze-dried and frozen raspberries, and coconut oil toa smsall saucepan over low heat. Simmer for 5 minutes, then add processed cashews and stir thoroughly.

  6. Pour mousse into the prepared base and refrigerate for 2–3 hours or until set.

  7. Serve, garnished with fresh raspberries, coconut flakes and cookies.

Download Recipe Here:


This recipe is featured in The BARN Magazine 2024:


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