We hope you enjoy this tangy and rich Raspberry Hazelnut Mousse that can be eaten alone, or used as a filling for a delicious pie!

Yield: 2 cups


1 cup raspberries
1 cup hazelnuts, soaked & dehydrated ½ cup soaked dates
1 tablespoon raw carob powder
½ cup date soak water or coconut water
1 tablespoon alcohol-free vanilla extract
fresh mint leaves, raspberries, and hazelnuts for garnish


In a strong blender, combine all ingredients except garnishes. Blend very well, using a spatula to keep the mixture moving inside the blender. Sweeten to taste, chill and serve. Note: This decadent creme goes very well with fresh berries, as a cream layer of a pie, or as a topping for your favorite dessert. It can also be frozen in an ice cream machine and makes a superb ice cream.


*This recipe does not follow the recommended Hippocrates food combining practices, but is an option for an occasional treat.


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