Almond butter mousse and blueberry jelly slice
Delicious no bake slice with an almond butter mousse, blueberry topping and crunchy base.
We spent our Summer holidays in Melbourne at my partner’s parents house. Although my full-time job involves a lot of cooking, I continued to cook up a storm while on holidays in Melbourne. I love testing out new things in the kitchen and Melbourne was a great place to do it as I had a large and very reliable group of taste-testers!
As my partner’s mother is allergic to peanuts, I thought this would be the perfect slice to make – a more sophisticated version of peanut butter and jam slice! And I just love blueberries as they impart a beautiful colour in all of my desserts. Do I have to say that blueberries are delicious and packed with antioxidants?I find a lot of nutty slices quite heavy so I lightened up the almond filling with agar agar. It made the filling set into a mousse-like consistency. The slice is raw except the agar agar (as you need to boil it with water to activate it) and the almond butter (because, nut butter made with roast almonds just tastes better).
And check out that jelly layer! That purple and that wobbliness!
(Note: So, there was an issue with the fridge and it actually froze all of my food… hence the jelly layer looks a bit rough. I do not recommend freezing the slice as the jelly will basically crumble. Still edible and delicious though!)
Also, I’ve made a video of me making this slice/cake on YOUTUBE! Let me know what you think 🙂
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
2018 RECIPE UPDATE: – I have updated the recipe to make it easier to make. For the filling, instead of heating the agar separately from the almond butter mix, heat it up all together. The recipe has been updated accordingly.
Almond butter mousse and blueberry jelly slice
Ingredients
Base
- 1 cup raw almonds
- ½ cup shredded coconut
- ¾ cup dates, soaked in water for 2 hours
- 1 tsp ground cinnamon
- Pinch salt
Filling
- 2 cups thick scoopable canned coconut cream
- ½ cup almond butter
- ¼ cup coconut sugar
- 2 ½ tsp agar agar + ½ cup water
- 1 cup fresh blueberries
Jelly topping
- ½ cup fresh or frozen blueberries
- 2 cups water
- 3 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup, (optional)
- 2 tsp agar powder
To serve
- ½ cup fresh blueberries
Instructions
- For the base, process almonds and coconut in a food processor until it forms coarse crumbs. Drain dates and add with cinnamon and salt to the food processor. Process until combined. Press into a lined loaf tin or container around the same size.
- For the filling, add the cream, almond butter and coconut sugar to a mixing bowl and mix until combined.
- Add almond mixture, agar agar and water to a small saucepan over medium heat. Mix, bring to a gentle boil or until just thickened then remove from heat.
- Pour mixture over the crust and press blueberries into the top of the mixture. Set aside in the fridge.
- When the almond filling is dry to the touch, you can start making the blueberry jelly. Add all jelly ingredients to a small saucepan over medium heat. Mash the blueberries with a fork and bring to a gentle boil. Remove from heat then drain mixture to separate blueberry pulp from liquid (reserve the pulp to add to smoothies etc). Pour blueberry jelly on top of the almond filling.
- Set aside in the fridge until set (around 4 hours). Remove from tin/container and slice with a wet knife. Serve with fresh blueberries on top. Store slices in airtight container the fridge for up to 5 days. Slices cannot be stored in the freezer as the jelly will separate when you defrost it.
Hi Anthea. Great cake – thank you for the recipe. I made it today, but for some reason muss didn’t set up, even thought I followed the instructions and thickness of coconut cream. Do you think it may be principal to heat coconut and almond butter with agar? May be it is the reason? I just added activated agar in butter like on the video. I really don’t want to boil almond butter to keep it as raw as possible. Will try again because it is really delicious
Hi Ilona. No, you don’t need to boil the almond butter with the agar. However, the agar mixture needs to be almost boiled (around 90°C or 195°F) and mixed into the almond mixture and poured into your container as soon as possible (within a minute). The longer that you leave it, the less likely it will set. I hope that helps!
Your cakes are just incredible! Is there a way I could add a cup of berries to make it A berry mouse cake?
Or would it make the cake too runny?
Thanks Tyla! Yes you could do that! Just add 1/2-1 tsp of extra agar powder 🙂
Making it now!! It is in my freezer now .. so eager to have it for family’s lunch today as a sample cake for our wedding day in 2 weeks
Is there any tricks you can share with me to make this cake in 2 levels?
Glad to hear that you made it! I don’t think the cake can be made into two layers as the jelly layer is quite delicate. Just a note – the cake is best set in the fridge rather than the freezer as the freezer will make the jelly crumbly!
I would love to use this recipe for a friend’s birthday coming up. What size pants do you recommend using (both diameter and depth)?
Thanks so much and I truly enjoy following your Instagram and blog, your creations ate just beautiful!
Cheers
Danielle
Pans*** not pants ?
Hi Danielle! Thanks for your kind words! For the round cake in my YouTube video, I used a 15cm loose bottom pan which was about 10cm deep 🙂
Hi,
I made the receipe but the mouse did not set. I’m not sure if I’m scooping the coconut cream – I accidentally added too much liquid to balance with the agar agar. I noted that yours was frozen so am thinking I might put it in the freezer before serving so it is firmer.
Hi Jess. I’m sorry to hear that your slice didn’t set. The slice should be kept in the fridge, not the freezer as the freezer will make it a funny texture. It sounds like your slice didn’t set because it had too much liquid in it. It’s best to use coconut cream that is really thick and is not watery.
Hi there, this looks wonderful! I would love to make this recipe but i am pretty restricted with mt diet and so I’m wondering if I could use gelatin instead of agar agar..and honey instead of the coconut sugar..?
Hi Kasia. Yes, if you aren’t vegan, feel free to use gelatin and honey instead of what is listed in the recipe. However, I don’t use those ingredients so you may need to adjust the quantities a little. Thanks 🙂
Do I add hot agar agar-water mix to the filling?
Yes, in step 4, add agar to the bowl with the almond butter mix 🙂
My rating!
Oh my goodness Anthea! I have been ogling your instagram for quite a while and even have some of your posts bookmarked on my phone. I finally had a chance to make this today! We have been working very hard at eating more vegan and eating less sugar. This was amazing! I loved it, the kids loved it and so did the hubs! Wow!!! I’m making it again tomorrow as a super low sugar option at my dad’s bday party. I cannot WAIT to make more of your dishes. Thank you
Hi Jill!
I’m SO glad that you enjoyed this recipe! I honestly wouldn’t mind some now haha! And it’s soo nice to hear that your family loved it too. I hope it is also enjoyed by people at your dad’s birthday party. Let me know how you go!
Much love xo
This is delicious. I couldn’t get the crust quite as finely blended as your picture shows, since I only have a chopper, but if anything it added the perfect amount of crunch at the bottom of the slice. The only issue is that maybe be a little more clear on the size of the container needed. I used a loaf pan and needed to leave most of the jelly to set on its own and scoop it on top of the slices individually, as the pan was too shallow to contain all the jelly.
I’m glad you enjoyed it Kirstin. My apologies for not mentioning the size of the container in the recipe. I will make sure I do this for future recipes.
Hi,
This look wonderful. I would like to know if there is anything else I can use instead of agar agar. It is not sold in markets here. Woul corn starch work for example???
Thank you
Tuna
Hi Tuna!
Thanks for your comment :). Instead of agar agar, you can use any other vegetarian gelatine substitute. The big supermarkets here in Australia have it in the jelly section. Unfortunately corn starch won’t work as it doesn’t thicken as well as agar agar.
I hope this helps
Anthea
Hi!
Looks like a wonderful recipe. I have one question. Exactly how much coconut cream should you add? It says 2 cups of canned coconut cream, is that 2 cups including the liquid (meaning a reduced ammount since you only scoop up the top layer or do tou mean 2 cups of only the thickened top layer meaning that you need more than 2 cups of total coconut cream?
All the best!
Hi Patricia!
Thank you :). So, it’s 2 cups of the thickened top layer of coconut cream. I bought 2 cans of coconut cream and just scooped the thick part of the cream into my measuring cup. I hope this helps!
xo
Think I got it now, thanks a lot!!!
Hi there.
Looks like a great recipe. Looking forward to trying it out. Just wanted to check…what will the consistency of the filling be after adding the agar, when pouring into the crust? I was hoping to make individual desserts and pipe the filling in. Would this work? Would need it to hold it’s shape.
Thanks.
Hi Nicole
Thank you! Right after you mix in the agar, the filling will be the consistency of thick yoghurt and not firm enough to pipe. However, if you let the filling set in the fridge for, say, 30 minutes until it is the right consistency for piping, it will work. You might just need to mix the filling a few times otherwise it will set in the bowl you place it in.
I hope this helps 🙂
Okay…this looks amazing! Wow! On my list to make!
Just a question…Is there a way to sub cashew cream for the coconut? I can’t eat coconut cream. If so, do you have a recipe that would make a thicker cashew cream?
Your pictures always make everything look so awesome!
Nice slices,I will certainly try.
Thanks Tomi! Yes, you can definitely sub cashews and a bit of water for the coconut. If I were you, I’d soak cashews in water and blend it with just a little plant-based (almond/soy) milk so it makes a really thick cream. I hope this helps xo