Blackberry Mousse – Easy Vegan Dessert Recipe
Introduction
This easy vegan blackberry mousse is a light, refreshing dessert perfect for any occasion. Made with fresh or frozen blackberries and dairy-free ingredients, it comes together in just 10 minutes and sets into a creamy, flavorful treat.
Ingredients
- 10.6 oz blackberries (frozen or fresh)
- 1 lime, juiced
- 7 oz dairy-free thick yogurt (e.g. Alpro Skyr or Greek Style)
- ¼ cup raw cane sugar (or other sugar or syrup of choice)
- 1 tsp vanilla extract (optional)
- ½ cup dairy-free whipping cream (or whippable coconut cream)
- ⅓ cup water
- 1 tsp agar powder (100% pure powder)
- Coconut yogurt, fresh blackberries, desiccated coconut, and mint for garnish
Instructions
- Step 1: Heat the blackberries in a saucepan until thawed and soft. Then place them in a fine-meshed sieve over a bowl and strain out the seeds, collecting about 1 cup of blackberry juice.
- Step 2: In a mixing bowl, beat the dairy-free whipping cream with an electric hand mixer until fluffy and stiff peaks form. Set aside.
- Step 3: In a large bowl, mix the yogurt, sugar, vanilla extract, lime juice, and blackberry juice until smooth. Set aside.
- Step 4: In a small saucepan, stir the agar powder into ⅓ cup water until dissolved. Bring to a boil, stirring constantly, then simmer for 1–2 minutes following package directions. Remove from heat.
- Step 5: Quickly mix the hot agar mixture into the blackberry yogurt blend, then gently fold in the whipped cream to combine without deflating.
- Step 6: Divide the mousse into jars or serving glasses (about 1 cup/240 ml each). Refrigerate for at least 1 hour until set.
- Step 7: Garnish with coconut yogurt, fresh blackberries, desiccated coconut, and mint before serving. Enjoy!
Tips & Variations
- For a sweeter mousse, adjust the sugar or add a drizzle of your favorite syrup.
- Use whippable coconut cream for a subtle coconut flavor or dairy-free whipping cream for a neutral base.
- Make the mousse a day ahead; it keeps well and the flavor develops nicely overnight.
- If you can’t find agar powder, gelatin can be substituted, but it’s not vegan.
Storage
Store the mousse covered in the refrigerator for up to 2 days. To re-fluff, gently stir or whisk before serving if separation occurs. It is best enjoyed chilled and fresh for a light texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh blackberries instead of frozen?
Yes, fresh blackberries work just as well and may provide a brighter flavor. If using frozen, make sure to thaw them before heating.
What if I don’t have agar powder?
Agar powder is a vegan gelatin substitute that helps the mousse set. You can use gelatin if you don’t need the recipe to be vegan, but agar is preferred for a plant-based version.
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Blackberry Mousse – Easy Vegan Dessert Recipe
- Total Time: 10 minutes (plus 1 hour chilling time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
This easy vegan Blackberry Mousse is a light, refreshing dessert made with fresh or frozen blackberries, dairy-free yogurt, whipped coconut cream, and agar powder as a plant-based gelatin alternative. It’s perfect for a quick treat that requires no baking and sets in the fridge for a creamy, fruity delight that’s both dairy-free and delicious.
Ingredients
Fruit and Juice
- 10.6 oz blackberries (frozen or fresh)
- 1 lime (juiced)
Dairy-Free Base
- 7 oz dairy-free thick yogurt (e.g., Alpro Skyr or Greek Style)
- ½ cup dairy-free whipping cream (or whippable coconut cream)
Sweeteners and Flavoring
- ¼ cup raw cane sugar (or other sugar or syrup of choice)
- 1 tsp vanilla extract (optional)
Gelling Agent
- ⅓ cup water
- 1 tsp agar powder (100% pure powder, see notes)
Garnishes (optional)
- Coconut yogurt
- Fresh blackberries
- Desiccated coconut
- Mint leaves
Instructions
- Prepare the blackberry juice: Heat the blackberries in a saucepan over medium heat until thawed and soft. Then place the mixture in a fine-meshed sieve over a bowl and strain out the seeds, yielding about 1 cup of blackberry juice.
- Whip the dairy-free cream: Using an electric hand mixer, beat the dairy-free whipping cream until fluffy and stiff peaks form. Set aside.
- Combine yogurt mixture: In a large mixing bowl, mix the dairy-free yogurt, sugar, vanilla extract (if using), lime juice, and the freshly strained blackberry juice until smooth. Set aside.
- Dissolve the agar powder: In a small saucepan, stir the agar powder into ⅓ cup water. Once fully dissolved, bring the mixture to a boil while stirring constantly. Simmer for 1-2 minutes according to the package directions and then remove from heat.
- Incorporate agar into the mousse base: Quickly stir the warm agar mixture into the blackberry-yogurt blend to avoid lumps, then gently fold in the whipped dairy-free cream until fully combined.
- Set the mousse: Divide the mousse evenly into jars or serving glasses (each about 1 cup/240 ml). Refrigerate for at least 1 hour until set and chilled.
- Garnish and serve: Before serving, add desired toppings such as coconut yogurt, fresh blackberries, desiccated coconut, and mint leaves for a decorative and flavorful finish. Enjoy your refreshing vegan blackberry mousse!
Notes
- Use 100% pure agar powder for best results; check package instructions for exact setting times as they may vary slightly.
- Blackberries can be fresh or frozen – if using frozen, thaw before heating.
- If you prefer a less tart mousse, adjust the lime juice or sugar amount accordingly.
- This mousse must be refrigerated to set properly due to the agar gelatin alternative.
- For a richer texture, use whippable coconut cream, but dairy-free whipping cream alternatives also work well.
- To make the recipe completely sugar-free, substitute raw cane sugar with a syrup or sugar alternative suitable for your dietary needs.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegan dessert, blackberry mousse, dairy-free mousse, vegan mousse recipe, agar dessert, healthy dessert, easy vegan mousse
