Triple Chocolate Espresso Mousse Cake.
Ingredients
- 1/2 cup maple syrup
- 1/4 cup almond butter
- 1/4 cup melted coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/4 cup almond flour
- 2 teaspoons instant coffee powder
- 2 cups raw cashews
- 1 cup canned full fat coconut milk
- 1/2 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1 tablespoon instant coffee powder
- 2 teaspoons vanilla extract
- 8 ounces dark chocolate
- 3 tablespoons creamy peanut butter or almond butter
- 1 pinch sea salt
Shop ingredients
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Instructions
- 1. To soak the cashews. Place the cashews in a pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for at least 30 minutes or overnight. Drain.
- 2. To make the crust. Preheat the oven to 350° F. Line an 8-inch springform pan with parchment paper.
- 3. In a bowl, whisk together the maple syrup, almond butter, coconut oil, egg, and vanilla. Stir in the cocoa powder, almond flour, and instant coffee. Press the mixture into the bottom of the prepared pan. Bake 10-12 minutes, until set on top.
- 4. To make the mousse. Combine the soaked cashews, coconut milk, cocoa powder, maple syrup, instant coffee, vanilla, and salt in a high-powered blender or food processor. Pulse until smooth, scraping down the sides as needed, about 5 minutes. Pour the mousse over the crust. Cover and place in the fridge. Chill for at least 4 hours, or overnight.
- 5. Melt together the chocolate and peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the cake. Return to the fridge to set, about 15-10 minutes then slice. The chocolate will not be totally set, but slicing is easier this way. Keep the cake stored in the fridge.
Source
Original recipe: View Original