Can I prepare this cashew chocolate mousse cake ahead of time?

Yes, this no-bake cake is perfect for making ahead. After pouring the filling into the crust, freeze it for 2-4 hours until set, then store it in the freezer until ready to serve.

What if I don't have a springform pan for the crust?

If a springform pan isn't available, you can use a pie tin or a regular cake pan lined with parchment paper to easily remove the set cake.

How do I achieve the smoothest possible filling for the mousse?

After gently melting the coconut oil, coconut milk, cocoa, maple syrup, peanut butter, and coffee, combine them with the overnight-soaked cashews and ripe bananas in a high-speed blender or food processor and pulse until completely smooth.

How should I store leftover slices of this mousse cake?

Since the cake is set by freezing, store any leftover slices in an airtight container in the freezer. Allow them to thaw slightly in the refrigerator before enjoying.

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No-Bake Cashew Chocolate Mousse Cake With Fresh Mint
[Vegan, Gluten-Free]

QK By: Quelcy Kogel

Author Bio

I’m Quelcy, the recipe developer, stylist, photographer, and crazy-dog-lady behind With The Grains. With The... Read More

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A beautiful slice of No-Bake Cashew Chocolate Mousse Cake, drizzled with chocolate sauce and garnished with vibrant fresh mint leaves, presented on a white plate.

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No-Bake Cashew Chocolate Mousse Cake With Fresh Mint [Vegan, Gluten-Free]

Dairy Free

Vegan

Sometimes you just want a beautiful, decadent cake but don't want to expend the effort of turning on the oven. This delectable no-bake mousse cake makes it possible! Made with dates that add a fruity note that complements the filling, this cake is a sure knockout hit.

Ingredients You Need for No-Bake Cashew Chocolate Mousse Cake With Fresh Mint [Vegan, Gluten-Free]

For the Crust:

15 pitted, non-sorbate prunes
1 cup whole ground flaxseed meal
1/2 cup raw shelled hemp hearts
2 tablespoons cocoa powder
A pinch of salt
3 tablespoons espresso or strong coffee
1 teaspoon pure vanilla extract

For the Filling:

2 tablespoons organic coconut oil
1 13.5-ounce can full fat organic coconut milk
4 tablespoons cocoa powder
1/2 cup pure maple syrup, to taste
1 cup organic creamy peanut butter
1/2 cup espresso or strong coffee
1 cup cashew nuts, soaked in water overnight, then drained
2 organic ripe bananas

For the Chocolate Sauce:

2 tablespoons coconut oil, melted
2 tablespoons cocoa powder
1 tablespoon pure maple syrup

For the Garnish:

Fresh mint

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How to Prepare No-Bake Cashew Chocolate Mousse Cake With Fresh Mint [Vegan, Gluten-Free]

Cake:

Combine the crust ingredients in a food processor, and pulse until they form a paste.
Press mixture into a 9-inch springform pan. If you don’t have a springform pan, use a pie tin or a regular cake pan covered with parchment paper. Put the pan in the freezer while the filling is prepared.
Put coconut oil, coconut milk, cocoa powder, maple syrup, peanut butter, and coffee in a saucepan, and heat very gently until all ingredients have melted and are easily combined.
Pour the ingredients from the sauce pan, plus the cashews and the banana into a blender or food processor, and pulse until mixture is as smooth as possible.
Pour the filling into the crust, and freeze for 2-4 hours, or until filling is set.

Chocolate Sauce:

Whisk all the ingredients in a small bowl until combined. Drizzle sauce over cake and return to refrigerator to set.
Before serving, garnish with fresh mint.

Notes

Store any leftovers in the freezer. Remove a few minutes before eating to thaw to desired texture.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.