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Cake chocolat

Chocolate Brownie Mousse Cake

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For the Brownie Cake

1 cup medjool dates, pitted and chopped
½ cup non dairy milk – I use Elmhurst 1925 Unsweetened Hazelnut Milk
½ cup hazelnut butter (or any nut/seed butter)
1 tsp vanilla extract
½ cup unsweetened cocoa powder
¼ tsp espresso powder (optional)
½ tsp baking soda
¼ tsp salt

For the mousse

6 oz unsweetened chocolate
1 3/4 cups non dairy milk – I used Elmhurst 1925 Hazelnut Oat creamer
1 cup (about 12) Medjool dates pitted and chopped
½ tsp vanilla extract
¼ tsp espresso powder (optional)

For the glaze


½ cup unsweetened cocoa powder
1/3 cup water
2-3 tbsp of maple syrup
3 tablespoons virgin coconut oil
2 ounces/50 grams dark chocolate chopped
1 teaspoon pure vanilla extract
¼ tsp espresso powder (optional)


For the mousse

Roughly chop the chocolate into small chunks. Melt in the microwave at 20 second intervals or using a double boiler.

In a blender, combine the nut milk and dates. Blend on high until smooth.

Add the melted chocolate, espresso powder and blend again until smooth and combined.

Pour into medium bowl and refrigerate until thick but not fully set (about 1-2 hours) *

For the cake

Preheat the oven to 350ºF.

Blend the medjool dates, nondairy milk, almond butter, and vanilla. (You can also use a food processor for the cake)

Transfer to a bowl. Add the cacao powder, espresso powder, baking soda, and salt. Stir well to combine. Batter will be white thick.


Transfer to a springform pan 8 inches. Spread evenly. Bake for 20-22 minutes. Cool completely.

Spoon and spread the mousse over cooled brownie cake and refrigerate until the mousse sets up again approx 1 hour

Combine all the ganache ingredients into a small pot over low heat and continue to stir until smooth and creamy.

Pour over set mousse and smooth as needed. Refrigerate again until fully set.

Slice and serve chilled. Keep leftovers covered in the fridge for up to 7 days if it lasts that long

Recipe notes

This is a great mousse recipe. To make and enjoy the mousse portion alone make sure to allow it to set completely approx 3-4 hours.

It can also be split up into individual portions in ramekins – it will set faster in smaller portions.

If you use a larger than 8 inch pan the brownie layer will be slightly thinner and will bake faster so keep an eye on it while baking.


The dried dates I used were fresh and soft and didn’t need any soaking to soften them up. If yours have been in your pantry a while and have hardened they may just need to be rehydrated.

Soak them in warm/hot water for a few minutes before chopping – draining the excess water ofcourse before doing so

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