Dairy-free Raspberry Mousse

Make the Raspberry Coulis: In a small saucepan over medium heat, combine the raspberries, maple syrup, and lemon juice. Simmer for 5–8 minutes, mashing the berries as they soften.

Strain: Press the mixture through a fine-mesh sieve into a bowl to remove the seeds. You should have a smooth, concentrated puree. Let it cool completely in the fridge.

Whip the Aquafaba: In a clean glass or metal bowl, beat the chilled chickpea liquid and cream of tartar with a hand mixer or stand mixer on high speed. Once it becomes foamy, gradually add the powdered sugar. Continue whipping for 5–8 minutes until it forms stiff, glossy peaks (it should look like marshmallow fluff).

Whip the Cream: In a separate bowl, whip the thick coconut cream or vegan heavy cream until light and fluffy. Add vanilla.

Fold it Together: Gently fold the cooled raspberry puree into the whipped cream. Then, very carefully fold that mixture into the whipped aquafaba. Use a slow "under-and-over" motion so you don't deflate the air bubbles.

Chill: Spoon the mousse into individual ramekins or glasses. Refrigerate for at least 2–4 hours (or overnight) to set.

Serve: Garnish with fresh raspberries, a sprig of mint, or some dairy-free chocolate shavings.