I’m not really sure if “cake” is the right work to describe this dessert. Pie doesn’t really fit either, although this does have a crust. But after doing some research to see if there was a more fitting name for this confection and turning up nada, I’m running with cake. Food people, if I’ve missed named this dessert, please let me know. I’m all ears.
Ever since radically reducing my sugar intake a couple of years (and more on this to come next week), I’ve tried to stick to desserts that use mostly fruit to sweeten them. After seeing similar concoction around the Web, I knew I had to try my hand at my own version.
This recipe combines the recipe for my dark chocolate pudding mousse with an almond-coconut-chocolate crust sweetened only with date paste. If you want more “cake,” then double the recipe for the pudding.
The best part? You won’t regret eating a second, or third, piece. It’s a cake that will make your taste buds and your body sing – even if it’s not made for a birthday. 😉
chocolate mousse cake
Prep Time: 20-25 minutes
For the Crust
- 1 c. whole almonds
- ½ c. date paste
- ½ c. unsweetened shredded coconut
- ¼ c. unsweetened cocoa powder
For the Mousse
- 1 ripe avocado
- ¾ c. unsweetened cocoa powder
- ¾ c. date paste
- 1- 14.5 oz can full fat coconut milk
- 2 tsp vanilla
- 2 scoops 100% pure stevia
- ½ tsp cinnamon
- 1-2 T almond butter
Combine all crust ingredients in a food processor and blend until the mixture begins to hold together.
Press the crust mixture in a springform pan, packing down tightly,
Combine mousse ingredients in a food processor, scraping down the sides a couple of times, and blend until smooth. You may need to do this in two separate batches if doubling the mousse.
Spread mousse over crust and refrigerate for at least 2 hours before serving.
Double the ingredients for the mousse layer if a higher cake is desired.
Make sure you buy 100% PURE stevia – it should come with its own very tiny scoop. I get mine at Trader Joe’s.
Buy fair trade cocoa powder, if possible
For a raw food dessert, be sure to use raw almonds and almond butter.
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