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Triple Velvet Mousse Cake with Mesquite Spiced Crust

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Smooth. Silky. Velvety. Just like a chocolate mousse cake should be.

But, unlike typical mousse cakes this has none of the unhealthy saturated fats, refined carbohydrates, and processed refined sugars. Instead, it’s simply a mix of nature's goodness and the creativity of mankind. That, and plenty of chocolate. And... beetroot?

Mmhm. Initially I had used that to create a red filling reminiscent of red velvet cakes that people seem to be raving about. In the end, it not only gave a beautiful velvet colour but also added a deep, earthy undertone that complimented the sweetness of the maple syrup. Its silkiness was perfect for the crunch of the cacao nibs as well as the chewiness of the mesquite spiced crust.

Beware though, in higher temperatures this does tend to melt away if left out too long. Not that it should without being eaten anyway.

Triple Velvet Mousse Cake with Mesquite Spiced Crust

This Recipe is :

Kid-Friendly Vegan



  • 1C almond meal
  • 5 Medjool dates
  • 1/2C cacao
  • Pinch of salt
  • 1t vanilla
  • 2t mesquite (or more if preferred)


  • 2C cashews, soaked for at least two hours and drained
  • 1/2C coconut oil
  • 1/2C maple syrup
  • 1/2C water
  • 3/4C cacao
  • 1  to 2 medium beetroot, chopped

Chocolate Sauce with Cacao Nib 

  • 1/3C coconut oil
  • 1t vanilla
  • 2T liquid sweetener
  • 6T cacao powder
  • 1T cacao nibs



  1. Blend everything until a sticky mixture has formed. Line a baking pan and press the mixture into that pan. Set aside.


  1. In a high speed blender, combine the cashews, maple syrup, vanilla, and water.
  2. Add cacao and coconut oil, and blend until creamy.
  3. Slowly add in beetroot a couple of slices at a time, and blend until completely smooth.
  4. Pour over the prepared crust, and set in the fridge for at least 3 hours.

Chocolate Sauce with Cacao Nib 

  1. Stir everything but the cacao nibs into a large bowl and whisk until well combined. Add the cacao nibs and pour over set mixture. Return to the fridge (or the freezer) and let set completely. Cut into cute little slices and enjoy.





Ysabelle Empiso, is 17, a second year architecture student, and an aspiring high raw vegan. She became interested in a plant-based diet two years ago, and since then has enjoyed making delicious and nutritious food that nourishes her mind, body and soul.



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0 comments on “Triple Velvet Mousse Cake with Mesquite Spiced Crust”

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4 Years Ago

Is this a raw recipe, or is the beetroot meant to be cooked beforehand to make it softer? Also, I\'m not sure how big "medium" is when it comes to beetroot. Is there a weight or volume measure you could offer for the amount of beetroot to use? Thank you!

Nancy Sneddon
4 Years Ago

I would like to see the nutritional values added to these recipes


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