So, truth be told… I may have had less batter for this cake and picture than I should have because I simply could not stop myself from eating spoonfuls of it. It’s so smooth, rich, creamy and mousse-like while still being light. It’s full of healthy fats, the good kind! And contains dates and a small amount of maple syrup as the sweetener.
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This recipe is such a good base and is so versatile, I feel like you can swap out nuts and spices to create different flavor profiles and fun raw desserts. It is a great dessert alternative that you can take to your next event as it meets the needs of many people’s diet needs such as its gluten-free, vegan, contains natural sugars and is raw. As far as raw desserts go too, it’s super simple and quick to make. Leaving you more time to do the things you love, like eating rich, guilt-free desserts.
Raw Vegan Chocolate Brazilnut Mousse Cake
Ingredients
For the Crust
- 1 cup soaked cashews
- 1 cup pitted dates
- 1 tbsp raw cocoa powder
- 1/2 tsp vanilla bean powder
- 1/4 cup shredded coconut
- pink pink Himalayan salt
For the Filling
- 1 cup soaked cashews
- 1/2 cup full fat coconut milk
- 1/2 cup brazilnut butter
- 3 tbsp coconut oil
- 3 tbsp maple syrup
For the Top
- 3 oz 80% dark chocolate
- 2 brazil nuts chopped
- 1-2 tbsp. dried rose petals (optional)
Instructions
- You will need to soak both dates and cashews. Place the dates in a bowl of filtered water and let stand for 5-10 minutes while you get the other ingredients together. Ideally, you soak the cashews overnight, but I have done mine in filtered water in 2 hours and it works just fine.
- For the crust place, all ingredients into a food processor and process until it's well mixed and the texture stick between your fingers. Press crust mixture firmly into an 8” springform pan and place into the freezer to firm while you make the filling.
- Place all filling ingredients into a blender and blend until its smooth and creamy, about 2-3 minutes.
- Take the crust out of the freezer and pour the filling into the pan. Bang the pan on the counter a few times so the filling settles evenly into the pan and place in the freezer for about 2-3 hours.
- When it's ready, place the pan onto a plate and release the dessert. Melt your chocolate in a pan on the stove over low heat stirring with a wooden spoon until melted.
- Drizzle the chocolate over the dessert and sprinkle chopped brazilnuts and dried flowers overtop. Place back into the freezer for a few minutes to set the topping.
- Take the dessert out for about 5 minutes before its time to serve. Slice and serve.
