Vegan Cashew Chocolate Mousse Cake
Ingredients
The Base
-
2
cups
medjool dates
-
½
cup
walnuts
-
½
cup
hazelnuts or almonds
-
1
tbsp
maple syrup
-
2
tbsp
cacao powder
-
½
tsp
cinnamon
-
a dash
salt
-
a dash
vanilla
The Mousse
-
3
cups
raw cashews
-
½
cup
coconut cream
-
1½
cups
coconut milk
-
1
tbsp
vanilla
-
1
tbsp
coconut oil
-
120
g
melted HU Dark Chocolate
Toppings
-
as desired
raspberries
-
as desired
strawberries
-
as desired
figs
-
as desired
mint
-
as desired
chocolate
Instructions
- Prepare the base by lining a 9-inch spring pan with parchment paper.
- Blend the base ingredients in a food processor until well combined and a large ball forms.
- Flatten the base mixture into the prepared pan and place it in the freezer.
- For the mousse, blend all mousse ingredients in a high-speed blender until smooth.
- Transfer the mousse mixture onto the base in the spring pan, smoothing the top.
- Freeze the cake for at least 3 hours, preferably overnight.
- Garnish with fresh berries, mint, and chocolate before serving.
Nutrition Facts (estimated)
Servings
10-12
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
6g
Sodium
5mg
Cholesterol
0mg
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