In this recipe, a light raspberry mousse atop a pecan crust come together with a dark chocolate drizzle to create a dessert that’s simply decadent.

Base
1 cup pecans (or any combination of nuts or seeds)
1 cup soft dates, pitted (soak if needed)
2 tbsp. raw cocoa powder
1 tsp. vanilla extract
1 tbsp. coconut oil

Raspberry Mousse
1 cup raspberries
1/3 cup cashews (soaking is preferred but not necessary)
2 tbsp. raw agave syrup (or liquid sweetener of your choice)
1 tsp. vanilla extract
1/4 cup coconut oil, softened

Chocolate Drizzle
50g dark chocolate
Coconut oil

DIRECTIONS

Line a loaf pan with parchment paper.
In a food processor combine pecans, dates, cocoa powder, vanilla and coconut oil and process until all ingredients come together.
Press base mixture into prepared loaf pan and set aside.

Prepare the mousse by adding raspberries, cashews, agave, vanilla and coconut oil in a blender. Process at high speed until smooth and creamy.
Pour mousse over top base and freeze for 2 hours or more.

Prepare chocolate drizzle by melting chocolate in a double boiler adding in enough coconut oil (by the tsp) until you have a smooth chocolate sauce.

Remove dessert from freezer and lift out of loaf pan. Divide into 8 squares. (you may need to keep at room temperature for a few minutes if unable to cut through the base). Top with fresh raspberry and drizzle with melted chocolate.

Keep refrigerated or frozen until ready to eat.

Makes 8 squares