Dark Chocolate Mousse Cake
- Course/Dish: Cakes
- Main Ingredient: Chocolate, Almonds, Dates
- Difficulty: Moderate
- Equipment Needed: Food Processor
- Makes: 1 cake
Decadent Raw Chocolate Mousse Cake, paired perfectly with vanilla ice cream and strawberry sauce, garnished with a yacon syrup drizzle and cacao nibs. Packs a powerful antioxidant punch. Totally rich and delicious!
3/4 cups almonds
1/4 cup pitted, packed dates
1-2 teaspoons water
3/4 cup irish moss gel*
1 cup water
3/4 cup cashews
1/2 cup maple syrup
1/2 cup cacao powder
6 drops stevia
1 teaspoon vanilla extract
1/8 teaspoon himalayan salt
4 1/2 tablespoons melted cacao butter
2 tablespoons melted coconut oil
Grind the almonds in a food processor.
Add the dates and continue to process into a doughy texture.
Add cacao powder, to taste. Add a little water, if necessary to ensure the dough holds together when pressed.
Press into the bottom of an 8" spring form pan. Set aside while making the filling.
Combine all ingredients but the butter and oil, until smooth and creamy.
Add the final two ingredients and blend to incorporate.
Pour the mixture over the crust and chill in the fridge until firm, at least 6-8 hours.
*If the gel is already chilled, pack it into the cup.