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This light and airy vegan blackberry mousse dessert recipe is quick and easy to make without gelatin! Use your favorite fresh or frozen berries to create a wonderfully creamy, incredibly delicious berry mousse that‘s perfect for dessert or as a filling for no-bake cakes!
Healthy Blackberry Mousse Dessert
If you’re looking for an easy, refreshing, and low-calorie dessert, this vegan blackberry mousse recipe is absolutely perfect! Not only is it super easy to make and very delicious, but it’s also a great way to get lots of vitamins as well as antioxidants! So if you have some leftover berries, this recipe is perfect to use them up now!
I love to make just the filling from my no-bake tart, pie and cheesecake recipes and then serve it as a dessert in a jar. Since this fluffy berry mousse filling from my blackberry tart is one of my favorite desserts, along with my vegan chocolate mousse, I wanted to share an extra blog post for it, including a recipe video and tips to make sure the mousse turns out just perfect every time!
Easy vegan dessert
While classic dessert recipes are usually made with whipped heavy cream and gelatin, I made this berry mousse with dairy-free cream and agar powder as a gelling agent to make it 100% plant-based and vegan.
The recipe is very versatile and perfect any time of year, as you can use any frozen or fresh berries and fruits that are on season. Furthermore you can add additional flavors and spices like vanilla or cinnamon to your taste. Feel free to get creative with the toppings, too – from coconut yogurt, red fruit jelly, and whipped cream to coconut flakes, chopped nuts, cookies, granola, chocolate, sprinkles, and fresh mint – there are plenty of serving suggestions here!
Blackberry mousse with few ingredients
To make this easy blackberry mousse, you only need a few simple ingredients:
- Blackberries: or other frozen or fresh fruit.
- Lime: or the juice of a lemon. By the way, the acidity also helps give the blackberry mousse a beautiful bright purple color.
- Vegan yogurt: I recommend the Alpro Skyr style, but another thick, creamy yogurt or quark alternative will work, too.
- Raw cane sugar: or other sugar or syrup of your choice.
- Vanilla extract: or ground bourbon vanilla or the pith of a vanilla bean.
- Dairy-free whipping cream: or other whippable cream.
- Agar powder: or 1 packet of gelatin fix if you are not vegan.
How to make vegan blackberry mousse
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Strain berries through a sieve
Thaw frozen blackberries in a saucepan or puree fresh blackberries. Then place in a fine-meshed strainer with a bowl placed underneath and strain out the seeds.
Step 2: Beat the cream
In a mixing bowl, beat the dairy-free cream with an electric hand mixer. Next, in a large mixing bowl, mix the yogurt, sugar, vanilla extract, lime juice, and blackberry juice until creamy.
Step 3: Cook agar powder
In a small saucepan, stir the agar powder into some water. Once the powder is completely dissolved, bring mixture to a boil while stirring and simmer for about 1-2 minutes or according to package directions, stirring constantly.
Step 4: Mix everything together
Now you need to work quickly so that the agar does not become lumpy: First mix the agar mixture into the blackberry mixture, then quickly fold in the whipped cream.
Step 5: Chill & serve
Pour the blackberry mousse into jars and refrigerate for at least 1 hour until set. Garnish as desired with coconut yogurt, fresh blackberries, desiccated coconut and mint. Enjoy!
Recipe Tips
- Room temperature: All ingredients should be room warm and not refrigerated. Otherwise, the cream will become lumpy if the agar gels too quickly.
- Agar powder: It is important to use 100% agar powder, otherwise you will need more! Many agar products contain other ingredients, such as sugar, so that the agar content is lower. Therefore, please follow the instructions on the packaging. If you want to use Agartine with only 30% Agar-Agar content, you need 3 or 4 times as much.
- Gelatin: If you want to make this mousse non-vegan, you can use regular heavy cream and gelatin. If you use ground gelatin fix, which does not require soaking or cooking, you can skip step 4. Just add the gelatin powder to the berry mixture and blend until creamy.
Which vegan whipping cream is best?
You can use any dairy-free cream that is whippable or substitute pure coconut cream (the solid part of a can of coconut milk). Note, however, that not all coconut cream brands are suitable as a vegan substitute for regular whipped cream. Some products can not be whipped well or become liquid again quickly afterwards. Therefore, I recommend using a vegan cream brand that is suitable for whipping.
This vegan blackberry mousse is:
- Dairy-free (lactose-free)
- Without eggs
- Quick and easy
- Creamy
- Fluffy, airy & light
- Low in calories
- Healthy
- Delicious!
- Can also be made with other fruits
- The perfect dessert for every day!
More easy vegan dessert recipes that you can serve in jars
- Chocolate Mousse
- Blueberry Chia Pudding
- Lemon Curd Dessert
- Mango Mousse
- Semolina Pudding with Raspberries
- Caramel Cheesecake Mousse
- Coconut Rice Pudding
- Cherry Tiramisu
If you try this easy blackberry mousse recipe, feel free to leave me a comment and a star rating! And if you take a photo of your berry dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 😊
Blackberry Mousse - Easy Vegan Dessert
Author: Bianca Zapatka
This light and airy vegan blackberry mousse recipe is quick and easy to make without gelatin! Use your favorite fresh or frozen berries to create a wonderfully creamy, incredibly delicious berry mousse that‘s perfect for dessert or as a filling for no-bake pies, tarts or cheesecakes!
5 von 1 Bewertung
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Prep Time 10 minutes mins
Chill Time 1 hour hr
Total Time 10 minutes mins
Course Dessert, Snack
Cuisine German
Servings 4 Servings
Calories 155.2 kcal
Ingredients
- 10.6 oz (300 g) blackberries frozen or fresh
- 1 lime juiced
- 7 oz (200 g) dairy-free thick yogurt e. g. Alpro Skyr or Greek Style
- ¼ cup (50 g) raw cane sugar or other sugar or syrup of choice
- 1 tsp vanilla extract optional
- ½ cup (120 ml) dairy-free whipping cream or whippable coconut cream
- ⅓ (80 ml) water
- 1 tsp agar powder 100% pure powder, *see notes
To Serve (optional)
- coconut yogurt
- fresh blackberries
- desiccated coconut
- mint
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
Heat the blackberries in a saucepan until thawed and soft. Then place in a fine-meshed sieve with a bowl placed underneath and strain out the seeds (this should yield about 1 cup blackberry juice).
In a mixing bowl, beat the dairy-free whipping cream with an electric hand mixer until fluffy and stiff peaks form. Set aside.
In a large mixing bowl, mix the yogurt, sugar, vanilla extract, lime juice, and blackberry juice until smooth. Set aside.
In a small saucepan, stir the agar powder into ⅓ cup water. Once the powder is completely dissolved, bring the mixture to a boil while stirring and simmer for about 1-2 minutes or according to package directions, stirring constantly. Set aside.
Now work quickly so that the agar powder does not become lumpy: First mix the agar mixture into the blackberry cream, then quickly fold in the whipped cream.
Divide the blackberry mousse between jars (each 1 cup/240 ml) and refrigerate for at least 1 hour until set.
Garnish as desired with coconut yogurt, fresh blackberries, desiccated coconut and mint. Enjoy!
Notes
- Room temperature: All ingredients should be room warm and not refrigerated. Otherwise, the cream will become lumpy if the agar gels too quickly.
- Agar powder: It is important to use 100% agar powder, otherwise you will need more! Many agar-agar products contain other ingredients, such as sugar, so that the agar content is lower. Therefore, please follow the instructions on the packaging. If you want to use Agartine with only 30% agar content, you’ll need 3 or 4 times the amount.
- Non-vegan: If you want to make this mousse non-vegan, you can use regular heavy cream and gelatin. If you use ground gelatin fix, which does not require soaking or cooking, you can skip step 4. Just add the gelatin powder to the berry mixture and blend until creamy.
- More helpful tips and information about the recipe are mentioned in the blog post above!
Nutritions
Serving: 1Jar | Calories: 155.2kcal | Carbohydrates: 21.3g | Protein: 4.2g | Fat: 6.5g | Saturated Fat: 0.1g | Sodium: 2.3mg | Potassium: 117.4mg | Fiber: 4.3g | Sugar: 16.3g | Vitamin A: 140IU | Vitamin C: 19.5mg | Calcium: 84.6mg | Iron: 0.5mg
Nutrition is calculated automatically and should be used as estimate.
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