Chocolate Raspberry Mousse



1 ½ cups soy milk

1 Medjool date, finely sliced

¼ cup rolled oats

1 Tbsp almond meal

1 Tbsp cocoa

1 ½ Tbsp maple syrup

¼ cup dark chocolate

1 cup frozen raspberries


Combine the soy milk, date, rolled oats, almond meal, cocoa and maple syrup in a blender and blend until as smooth as possible. Strain through a sieve and throw away the remaining chunky bits.

Put the strained mixture in a saucepan along with the dark chocolate. Bring to the boil, then reduce the heat and cook, stirring often, until the mixture noticeably thickens (it should have the consistency of custard, or a thickshake).

Put the frozen raspberries in two ramekins (half in each). Top with the chocolate pudding sauce, then place in the fridge for at least 1-2 hours to set (makes 2 serves).