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What you will love about this cake is that it’s pretty light, despite the coconut milk and avocado! So if you’re looking for a super tasty treat, you found it!

Raw Chocolate Mousse Cake [Vegan]

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Serves

8-10

Ingredients You Need for Raw Chocolate Mousse Cake [Vegan]

Crust layer:
  • 1/4 cup shredded coconut
  • 1/4 cup natural walnuts
  • 1 cup natural pecan
  • 1/4 cup natural almonds
  • 1/4 cup natural cashews
  • 12 Medjool dates (soaked in water for 15 minutes)
  • 1/4 teaspoons vanilla bean powder
  • 2 tablespoons raw cacao powder (unsweetened)

Filling:

  • 3/4 cup coconut milk (full fat)
  • 1/4 cup raw cacao powder (unsweetened)
  • 1/8 cup pure date syrup
  • 1/4 cup pure maple syrup
  • 1 ripe avocado
  • 1 ripe banana
  • 1 tablespoon almond butter
  • 4 pieces of vegan dark chocolate (85%)
  • 1 teaspoon melted coconut oil

Toppings:

  • Strawberries
  • melted vegan dark chocolate
  • shredded coconut

How to Prepare Raw Chocolate Mousse Cake [Vegan]

  1. Place the nuts in a blender and mix until the nuts are ground (but not too flour-like). Add the remaining crust layer ingredients and blend until combined.
  2. Grease a cake tin with 1 tsp of coconut oil so the crust won't stick to the tin. Add the crust dough to the tin and evenly press it down with a spatula or you can use your hands (wet them a bit with water - it helps!). Make sure to also press the dough about 2-3 cm up the sides. When done place into the freezer to set.
  3. In the meantime, add all the ingredients for the filling in a blender and mix until combined. Pour the filling into the cake tin and place into the freezer for at least 4 hours (if you like it very creamy) or overnight (if you want it to harden up completely).
  4. Top the cake with your favourite fresh fruits and drizzle melted dark chocolate on top!
  5. Store the cake in the freezer and make sure to let it soften at room temperature for about 30 minutes before eating, so that it gets creamy!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Kirsten Kaminski

See My Recipes

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple, healthy, and above all, tasty food! By experimenting with colorful and natural ingredients from all over the world, she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.

Comments

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  1. This recipe will not be “raw” if you use Maple Syrup! Maple syrup is not a “raw” food! Here is why… For a food to be considered “raw”, some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed! To make this recipe ‘raw’ use this recipe for raw date syrup (nectar). 💥 Homemade Raw Vegan Date Syrup https://www.greenthickies.com/date-syrup/

  2. This recipe will not be “raw” if you use Maple Syrup! Maple syrup is not a “raw” food! Here is why… For a food to be considered “raw”, some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed! To make this recipe ‘raw’ use this recipe for raw date syrup (nectar). 💥 Homemade Raw Vegan Date Syrup https://www.greenthickies.com/date-syrup/