Chocolate Mousse Cake

Not much introduction needed for this one. With it's chewy base combined with a creamy cashew mousse on top is ALL kinds of good.

​Refined sugar, gluten and dairy free, you'll impress you guests with this healthy, delicious treat. 

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Serves 12:

What You Need:
Base:

• 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

Chocolate Mousse:

• 1 & 1/2 cups of water
• 1/4 cup of honey or other sweetener such as pure maple syrup
• 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

What To Do:

1. 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.
2. If a food processor or high powered blender, blend the almonds, coconut, cacao powder and salt. Add the rest of the base ingredients and pulse to combine.
3. Press the mixture into a lined cake tin. Leave it to set in the freezer while you make the mousse topping.
4. To make the mousse drain and rinse the cashew nuts, place cashews with all other ingredients in a food processor or blender and blend until smooth. This can take a couple of minutes depending on the blender or processor that you are using.
5. Pour over the base and leave in the freezer to set for at least 2 hours before slicing. Store in the fridge.

Chloe Moir

​Enjoy!