Raw Vegan Chocolate Mousse cake recipe is:
Raw, vegan, gluten free, nut and plant based, dairy free, sweetened with maple or brown rice syrup.
Raw Vegan Chocolate Mousse cake
This is one of the chocolate vegan cakes I was working on during the festive Christmas and New Year period. I really enjoyed making this raw vegan chocolate mousse cake recipe because it was quick and simple to whip out (no baking) and it did a good job impressing friends and family when I brought to a party! And I promise, this cake is really really easy to make! Your bender is your best friend in this recipe!
Raw Vegan Chocolate Mousse Cake
Another reason why you would love this cake is that it posses all the elements an elegant vegan chocolate mousse cake needs to be. It has the texture of a frozen cloud- light and fluffy.
It has an immediate melt-in-your-mouth experience. And right as the cake touches on your tongue, the full flavour of cocoa would bloom smoothly with subtle hints of vanilla. You can expect this raw vegan chocolate mousse cake to be rich and creamy, decadent and divine from the lovely macadamia nuts in this recipe.
Ingredients for: Raw Vegan chocolate mousse cake
1 cup almonds
1 1/2 cups dates
2 cups cashews
4 tablespoons cacao powder
1 cup water
Juice from 1 lemon
1 cup dates
1/4 cup coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
6 ounces dairy-free chocolate
1 15-ounce can coconut milk
Instructions for: Raw Vegan Chocolate Mousse Cake
To make the crust: blend almonds and dates until it all starts to stick together. Press into the bottom of a springform cake pan, or adjustable pan (I used an adjustable pan set to about 7 inches). Put in the freezer.
To make the cake: blend everything until smooth, thick and creamy! It should be the consistency of yogurt. Pour onto your crust and let it set for four hours.
To make the ganache: In a bowl, microwave coconut milk for 1 minute than add the chocolate but don’t touch for 2 minutes so it can melt. Stir until everything is combined and no bits of chocolate is left. When the ganache cools to room temperature, spread on the top of the cake. Freeze cake overnight or for four hours.
Dust with cocoa and decorate with some fresh macadamia nuts.
Slice and enjoy!