Smart Sweet: Raspberry & Lime Mousse

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

When you’re craving a rich creamy vegan, gluten and dairy-free mousse., this is your answer. This dessert is nice and rich, which is why we love it, but I recommend this as a smaller serving.  Just a small serving is all you need and it won’t disrupt a healthy eating plan.

Often when we eat sugary processed desserts even while they may contain the same amount of calories, they create very little satisfaction, disrupt our blood sugar levels and will actually increase our appetite thus causing us to crave more processed sugary foods while a healthier smart sweet will not have this effect. These desserts are nutrient packed and will be sure to satisfy! Enjoy!

1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5 (1 votes, average: 4.00 out of 5)
Login to rate this recipe - Not a member? Join Today



  • 1 ½ cup cashews
  • 1 ½ cup raspberries (fresh or frozen)
  • ¼ cup shredded coconut
  • juice of 1 lime
  • 6 tbsp maple syrup
  • 1/4 cup almond milk
  • 1/2 tsp sea salt
  • 1 tsp natural vanilla extract
  • 1/2 cup coconut oil

Nut Crunch Topping:

  • ½ cup of chopped almonds
  • ½ cup of shredded coconut
  • 1 tbsp maple syrup
  • 2 tsp lime zest
  • pinch of sea salt


1. Soak the cashews for 4 hours of more then rinse well.

2. Combine the cashew nuts, raspberries, coconut, lime juice, maple syrup, almond milk, sea salt, vanilla and coconut oil and process or blend in a high speed blender. Blend until you get a smooth consistency.

3. Poor into serving dishes and refrigerate for several hours.

4. Combine the chopped almonds, shredded coconut, maple syrup and salt, then lightly toast (optional). Then add the lime zest and refrigerate the mixture to get a nice crunchy texture.

5. Once the mousse has set sprinkle the almond crunch on the mousse and garnish with fresh raspberries.


  • Cashews – macadamias, almonds
  • Raspberries – strawberries, blueberries, mulberries, blackberries
  • Maple syrup – Honey, rice malt
  • Almond milk – quinoa milk, hempseed milk, coconut milk
  • Almonds – interchange with any nut you desire such as Brazil nuts, pecans or walnuts

Prep time: 20 minutes

Cook time: 4 hours

Total time: 4 hours, 20 minutes

Servings: 8

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , , , , , , ,

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from