Banana mousse with raspberries

by Alice on settembre 24, 2009

Banana mousse with raspberries


5 bananas, preferably Fairtrade, ripe enough, peeled
3 tablespoons almond meal
4 tablespoons agave syrup
a pinch of whole sea salt
a pinch of powdered vanilla
juice of 1/2 a lemon
6 tablespoons raw almond butter
2 handfuls of fresh, ripe raspberries, crashed and blended with 2 teaspoons lemon juice (those should be prepared at the very end, just before serving).

Makes 4 servings.

Banana mousse with raspberries


Purée the bananas in a blender, add the almond meal, agave, salt, lemon and almond butter and continue processing until very smooth. Place into serving glasses or little cups and refrigerate for at least 1 hour. Top with the crashed raspberries before serving.

Posted in: desserts,fruits,gluten-free,summer,sweet

{ 4 comments… read them below or add one }

1 Mihl settembre 25, 2009 alle 11:08

What a fantastic idea! I think bananas and raspberries make a wonderful combination but the addition of almonds makes it perfect!

2 Alice settembre 25, 2009 alle 12:29

Thank you Mihl! This combination works really well, the result is better than I expected.

3 Bianca- Vegan Crunk settembre 25, 2009 alle 12:56

Well, that just looks (and sounds) amazing. And it’s all raw, right? I’m assuming almond meal is ground almonds? I could make this on one of my raw days as an awesome dessert.

4 Alice settembre 25, 2009 alle 14:48

Yes Bianca, it’s all raw. The almond meal has to be very fine (probably ‘flour’ is a better word to describe the powdery texture, in this case). You can buy it already made or you can make it yourself if you have a very powerful food processor. The almond butter holds everything together and makes the mousse rich and creamy.

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