Tuesday, February 21, 2012

Raspberry Mousse Bars

I was so excited about it being my birth month that I have told every one, and I say it out loud at least ten times a day in my own home, which definitely tried the patience of my ever so patient Dan.  Honestly, how does he put up with me?  Maybe it's the desserts!

This recipe is a quick one and allows for a lot of variation.  Don't feel like you have to use the exact ingredients I use, these bars would be delicious with many kinds of berries and with a variety of nut crusts.  Get creative! Or just follow what I've written down, there's no shame in following something tried and true!

I have no idea what I'll do for my birthday on Saturday but it will definitely involve lots of delicious food, wonderful company, and great fun!

Raspberry Mousse Bars (makes one 9x9 or 8x11)
2 C. Mixed nuts of your choice (I used pumpkin seeds, macadamia nuts, and almonds, all raw but you can roast them if you like)
2.5 T. Coconut Oil, melted
2-3 T. Palm Sugar
2 T. Flax meal (or substitute sesame seeds if you like them)

Raspberry Layer:
12 oz. package Berry Medley, thawed (Strawberries, Raspberries, Blueberries)
2 T. Dried Cherries
1/4-1/2 lb Firm Tofu (depends on how creamy you want it)
1 t. Vanilla
2-4 T. Palm Sugar (to taste)
2 T. Vegan Mayonaise
Dash Salt
2 T. Agar Agar Flakes (heaping)

Grease a 9x9 or 8x11 baking dish (or whatever dish you are using) and line with parchment paper.  Grease the top of the parchment paper a little too.

1. Put everything in a food processor and process until it all sticks together and it a medium-coarse meal.
2. Press into your dish of choice firmly with your fingers.  Sprinkle with a little salt if you like (optional).

Raspberry Layer:
1. Put all ingredients in a high speed blender and blend thoroughly, very thoroughly.  You want all the seeds from the berries to be chopped up.  Scrape down the sides of the blender and run it a few times on high.
2. Transfer the mixture to a small saucepan and simmer for 5-10 minutes to allow the agar agar to dissolve. Stir often so it doesn't burn to the bottom.
3. Remove from heat and pour over the crust mixture.  Allow to cool slightly before putting it in the fridge to set.

Notes:This dessert is quick to make and can be made ahead.  It can also be frozen in single servings and eaten frozen or thawed. If you can't wait for this to set, or yours doesn't set for some reason I find that this is heavenly over vanilla ice cream! Keep covered in the fridge to keep it firm.  I don't expect this dessert to last long!


  1. Happy birthday! For my part, I'm now quite excited about these bars. They look delicious.

  2. Hey Anne, Happy Birthday! It's JoAnna from ambitiousknits.com That Speckled Shrug you asked about took a little less than two skeins of Lion Brand Fisherman's Wool (http://www.lionbrand.com/yarns/fisher.htm). It is pretty long on me, though, so you could probably get away with about 800 yards. Hope that helps!!