This may just be the best dessert recipe I have ever made! I LOVE the texture.....a chewy base together with the creamy mousse is just the most amazing combination.
The trick to this mousse cake is having a high powdered blender that will blend the cashew nuts into a completely smooth paste.
Share this with your friends at your next dinner party or make it just for the family as a tasty weekend dessert - like I did....it was the perfect half-time rugby treat last Saturday :)
Chocolate Mousse Cake
- 1 cup of almonds
- ½ a cup desiccated coconut
- 1/4 cup of cacao powder (or 100% cocoa powder)
- 1/4 tsp of Himalayan or sea salt
- ½ a cup of dates (packed tightly)
- 2 Tbsp of melted coconut oil
- 1 tsp vanilla extract
- 1 & 1/2 cups of water
- 1/4 cup of honey or other sweetener such as pure maple syrup of RMS
- 1/2 cup of melted coconut oil
- 1 cup of cacao powder (or 100% cocoa powder)
- 2 cup of cashews, soaked in water overnight and drained
To make the base, first soften the dates by covering with boiling water and leave for 5 minutes. Drain well and squeeze out as much water as possible - this makes them easier to blend.
First blend the almonds, coconut, cacao powder and salt. Add the rest of the base ingredients and blend or pulse to combine.
Press the mixture into a lined cake tin. Leave it to set in the freezer while you make the mousse topping.
To make the mousse drain and rinse the cashew nuts, place cashews with all other ingredients in a food processor and blend until smooth. This can take a couple of minutes depending on the blender or processor that you are using.
Pour over the base and leave in the freezer to set for at least 2 hours before slicing. Once set the cake can be stored in the fridge.
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