chocolate mousse cake

vegan, gluten-free, no-bake, sugar-free.

this chocolate mousse cake is rich, delicious with a healthy crust, soft and creamy mousse filling, and a decadent chocolate sauce on top, the rich cocoa flavor definitely could satisfy your cocoa cravings.

the base:

1/4 cup pitted dates (30g)
1/3 cup rolled oats (40g)
1/3 cup almond flour (40g)
1 tbsp cocoa powder
pinch of salt
1/4 tsp vanilla extract
1 tbsp water

the chocolate mousse:

1/2 cup pitted dates (60g)
1/2 cup cashews (60g)
1 packed silken tofu (230g)
1 scoop chocolate protein powder (25g) 
3 tbsp cocoa powder
pinch of salt
1/4 cup full fat coconut milk (60ml)
1 tbsp almond butter
1 tsp vanilla extract

chocolate sauce:

40g chocolate
3 tbsp full fat coconut milk

Adding the pitted dates to a food processor to chop finely.

Then add other ingredients and continue to chop until everything combined, add a tbsp of water to help binding if needed.

Prepare a 6-inch cake pan, and line it with parchment paper.

Transfer the base mixture to the pan, Press it dowm firmly and evenly with hand or a spoon. Place it into the freezer while we make the mousse filling part. Drain out the soaking water from the cashews and the tofu as well.

Then blend all the mousse fillinge ingredient in a food processor, until smooth and creamy. Remove the pan from the freezer.

Pour the chocolate mousse mixture onto the base and smooth the top.
Return the pan to the freezer while we make the chocolate sauce.

Melt the chocolate in a double-boiler over simmering water OR in the mierowave.

Mix with coconut milk and stirring to combine.
Remove from the heat.

Let it cool down for 15 minutes.

Remove the pan from the freezer. Add the chocolate sauce on top.

Spread it out.
Sprinkle the chopped almonds on top, return to the freezer for at least 4 hours, prefecbly overnight, to let it get firm.

Remove from the freezer, cut into the size you like, and enjoy.

*if you place it in the fridge. the mousse filling will be creamier and softer, but if you prefer a firmer texture, I recommend place it in the freezer.

check out my BLOG for more details! (link in bio)