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This Vegan Chocolate Mousse Cake is insanely decadent! This Chocolate Mousse Cake may taste like a rich dessert indulgence but it’s made from just a few healthy whole-food ingredients.
This super creamy vegan chocolate mousse cake is indulgent and light all at once. The filling has a silky smooth texture that will melt in your mouth, it’s no-bake and doesn’t use coconut milk.
Ingredients
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST (6-inch)
• ¾ cup walnuts & hazelnuts
• ½ cup desiccated coconut
• 2 Tbsp cacao powder
• 2 Tbsp melted coconut oil
• 50g pitted dates
• Pinch sea salt
FILLING
• 300 g (2 cups) vegan dark chocolate – I used 54%
• 300 g silken tofu
(it gives this cake a creamy & silky texture, and don’t worry you won’t be able to taste it at all!)
• 150 g vegan yogurt
• 2 Tbsp cacao powder
• 1 tsp vanilla extract
• Pinch sea salt
• (2-3 Tbsp maple syrup if needed)
INSTRUCTIONS
1. Line the bottom and sides of a 6-inch cake pan with removable base with some parchment paper.
2. Add all ingredients for the crust to a food processor and process until evenly mixed. Press the mixture into the base of the cake pan, and smooth it out with a spatula. Set aside in the fridge.
3. Melt the chocolate over a double boiler.
4. Add all of the ingredients apart from the maple syrup to a blender or food processor and blend for a couple of minutes until smooth and creamy.
5. Taste the filling and add the maple syrup if you’d like it sweeter and blend again to combine.
6. Transfer the filling into the cake pan using a spatula to smooth it out. Place in the fridge to set for 3-4 hours (or overnight if preferred).
7. Once set, remove the cake from the pan.
8. To store, place in an airtight container and refrigerate for up to 3 days.
#Vegan #PlantBased #GlutenFree