Vegan Triple Chocolate Mousse Cake.
Ingredients
- 1 cup raw walnuts
- 1/2 cup raw unsweetened coconut flakes
- 1 1/2 cups (about 10 ounces) pitted packed dates
- 1/2 cup unsweetened cocoa powder
- 1 pinch flaky sea salt
- 2 cups raw cashews
- 1 cup full fat coconut milk*
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant coffee powder
- 2 teaspoons vanilla extract
- 1/4-1/2 cup real maple syrup
- 8 ounces dark chocolate
- 2 tablespoons creamy peanut butter or almond butter
Shop ingredients
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Instructions
- 1. To soak the cashews. Place the cashews in medium 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 30 minutes or up to overnight. Drain well.
- oak the cashews. Place the cashews in medium 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 30 minutes or up to overnight. Drain well.
- 2. Meanwhile, make the crust. Line an 8-inch spring form pan with parchment paper. In a food processor, combine the walnuts, coconut, dates, cocoa powder, and a pinch of salt. Pulse until finely ground and the mix forms a ball, about 2-3 minutes. Press the mixture into the bottom of the prepared pan, making sure to pack it in tightly.
- 3. To make the mousse. Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a food processor or high powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the mousse. Transfer to the fridge and chill for at least 2 hours, or overnight.If you mouse is still pudding like, transfer to the freeze and freeze until firm.
- 4. In a small, microwave safe bowl, melt together the chocolate and peanut butter until smooth, about 30 second to 1 minute. Let cool 5 minutes and then spread the chocolate overtop the cake. Return to the fridge to set up, about 10 minutes or until ready to serve.
- 5. Slice and serve! Keep the cake stored in the fridge (or in the freeze if your mousse is on the looser side*).
Source
Original recipe: View Original