Gluten Free Recipes, Healthy Recipes, Sweets & Puddings, Vegan Recipes

Almond Mousse Square Vegan

A vegan recipe for fruity almond mousse squares, they present really well and they are so delicious, made with low carb plant based ingredients to keep it vegan and as close to nature as possible.



1 cup raw almonds
½ cup desiccated coconut
¾ cup pitted dates, soaked in water for 2 hours
1 tsp cinnamon
Pinch sea salt


2 cups coconut cream, refrigerated
½ cup almond butter
¼ cup coconut sugar
2 ½ tsp xanthan gum + ½ cup water
1 cup fresh blueberries

Jelly topping

½ cup fresh or frozen blueberries
2 cups water
3 tbsp maple syrup
2 tsp xanthan gum

To serve
½ cup fresh blueberries


For the base, blend almonds and coconut in a food processor until it forms coarse crumbs. Drain dates and add cinnamon and salt to the food processor or blender. Process until combined. Press into a lined loaf tin or container.
For the filling, add the coconut cream to a large bowl with the almond butter and coconut sugar. Mix until combined.

Add almond mixture, agar agar and water to a small saucepan over medium heat.
Mix, bring to a gentle boil or until just thickened then remove from heat.

Pour mixture over the crust and press blueberries into the top of the mixture.
Set aside in the fridge.

To make the blueberry jelly, add all ingredients to a small saucepan over medium heat. Mash the blueberries with a fork and bring to a gentle boil. Remove from heat then drain mixture to separate blueberry pulp from liquid. Pour blueberry jelly on top of the almond filling.

Set aside in the fridge until set (around 4 hours). Serve with fresh blueberries on top. Store slices in airtight container the fridge for up to 5 days.

Vegan Almond Mousse Squares
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