Vegan Key Lime Mousse with Wild Blueberry Rosemary Compote


Vegan Key Lime Mousse with Wild Blueberry Rosemary Compote

Recipe type: Yield: 8 Prep time: Cook time: Total time:

This delicious vegan dessert recipe comes from Susan Irby, CFNS, Certified Food Healer, Award-winning network television host and radio personality Susan


For Compote: 2 C wild blueberries1 T Raw honey1 t Fine orange zest1 t Minced rosemary leaves1/4 C WaterFor Mousse: 3 Ripe avocados1/2 C Sugar-free maple syrup3/4 C Coconut oil1/2 Lemon, zested3/4 C Key lime juice (approximately 10 times)1/4 C Dates and walnuts, finely chopped


  1. To Make Compote: Place all ingredients in a small to medium saucepan.
  2. Heat over medium heat until mixture just comes to a boil.
  3. Reduce heat to low and simmer for about 30 to 35 minutes until mixture thickens slightly.
  4. Remove from heat and let rest.
  5. Transfer to an airtight container and place in the refrigerator to cool and further thicken.
  6. To Make Key Lime Mousse: In a food processor, combine avocado, maple syrup, coconut oil, lemon zest, and lime juice.
  7. Puree until smooth and well combined, scraping down sides if needed.
  8. Place mixture into 8 martini glasses or other decorative serving dishes or ramekins.
  9. Chill until ready to serve, at least 25 minutes or overnight.
  10. To Serve: Spoon approximately 2 T of wild blueberry compote over the key lime mousse and sprinkle with a teaspoon or so of the date-walnut mixture.
  11. If you can’t find frozen wild blueberries, ask your grocer to bring them in or reach out to the Wild Blueberry Association at

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