Chocolate mousse cake

Chocolate mousse cake

Instructions

Crust

Line the base of a 16 cm spring form cake tin with baking paper.

Place almonds and rolled oats in a food processor and blend until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with cacao powder and coconut oil.

Process until mixture sticks together. Adjust sweetness.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base.

Place in the fridge.

Mousse filling

To make chocolate mousse filling, blend drained cashews and dates, coconut cream, coconut oil, cacao powder and lemon juice in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth.

Pour the filling over your base and place the cake in the freezer to set for at least couple of hours or best in the fridge overnight.

Chocolate topping

For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.

Drizzle the chocolate mixture over your cake and serve.

If the cake was in the freezer let it thaw for 20 minutes before serving.

Print

Chocolate mousse cake

Ingredients

Crust

  • 120 g almonds roasted
  • 20 g rolled oats
  • 90 g dates previously soaked for minimum 1 hour
  • 2 tablespoons cacao powder
  • 2 tablespoons coconut oil
  • 1 tablespoons agave for extra sweetness

Mousse filling

  • 100 g cashews previously soaked for minimum 4 hours
  • 15 pieces dates previously soaked for minimum 1 hour
  • 200 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 2 tablespoons coconut oil
  • 2 tablespoons cacao powder
  • 1 tablespoon lemon juice optional

Chocolate topping

  • 60 g dark chocolate
  • 2 tablespoons coconut oil

Instructions

Crust

  1. Line the base of a 16 cm spring form cake tin with baking paper.
  2. Place almonds and rolled oats in a food processor and blend until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with cacao powder and coconut oil. Process until mixture sticks together. Adjust sweetness.

  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base. Place in the fridge.

Mousse filling

  1. To make chocolate mousse filling, blend drained cashews and dates, coconut cream, coconut oil, cacao powder and lemon juice in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth.
  2. Pour the filling over your base and place the cake in the freezer to set for at least couple of hours or best in the fridge overnight.

Chocolate topping

  1. For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.
  2. Drizzle the chocolate mixture over your cake and serve. 

    If the cake was in the freezer let it thaw for 20 minutes before serving.



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