Brownie with mocha mousse


For the base:
1 tbsp La Vida Vegan chocolate spread
240 g walnuts
12 medjool dates
50 g cocoa
½ tsp. salt
½ tsp. vanilla extract

For the mocha mousse:
150 g dark chocholate
2 tbsp La Vida Vegan chocolate spread
1 can of full fat coconut milk
10 g instant coffee
1 tbsp maple syrup
1 tsp. vanilla extract

4 tbsp. La Vida Vegan chocolate spread
150 g dark chocolate
4 tbsp. raspberry jam
100 g raspberries


  1. First make the base by finely turning the dates, cocoa powder, salt and vanilla extract in a food processor.
  2. Then add the La Vida Vegan chocolate spread and walnuts and whirl until the walnuts still have some texture.
  3. Spoon this into a brownie baking pan lined with baking paper.
  4. Cover and let firm up in the refrigerator.
  5. Scoop out the whites of the coconut milk and heat together with the instant coffee and vanilla in a saucepan.
  6. Add the La Vida Vegan chocolate spread, dark chocolate and maple syrup and stir until everything is melted.
  7. Let cool slightly and then place in the refrigerator.
  8. When the mixture is still a little liquid you can whisk it until fluffy.
  9. Do this using a mixer as it takes a while for it to become fluffy.
  10. Then spread the mousse over the walnut-date base and leave covered to firm up for an hour in the refrigerator.
  11. In the meantime, melt the remaining dark chocolate au bain-marie.
  12. Remove the chocolate mocha base from the baking pan and cut into 5 by 5 cm cubes.
  13. Brush with a layer of raspberry jam and then cover with the melted chocolate.
  14. Let the brownies with mocha mousse firm up in the refrigerator.
  15. Garnish them with La Vida Vegan chocolate mousse and half a raspberry.