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Chocolate Mousse Cake

Recently I have viewed a lot of different raw and vegan chocolate cake and pie recipes. My mouth was watering so much for just a taste, that I decided to make my own. I had the perfect excuse to make one too. My son was hosting a party for his Marching Band section – the Saxophone section, and we wanted to serve food. So, I served up organic, locally raised ground beef (for the meat eaters), and vegan burgers for the others (my kid included). I made homemade, non-dairy potato salad, served slices of fresh watermelon, and of course, this delicious raw chocolate mousse cake for desert! It was the perfect meal plan, for the most accepting young crowd!

Although I don’t eat meat, I don’t believe in forcing my food values on others. I do believe in making offerings and providing information on better, healthier food options, so that individuals can make their own choice, and better appreciate the experience themselves. I believe the impact last longer when you do. Now for the dessert recipe!

Chocolate Mousse Cake.
Crust – Ingredients:
1 1/2 – 2 cups raw nuts (I used Brazil nuts and almonds)
1/3 cup organic dried coconut, shredded
1 cup pitted dates
1 tsp ground cinnamon
1 tsp organic, non-alcoholic vanilla extract
pinch pink Himalayan salt
drizzle raw agave

Lightly grease a cake pan or baking dish with coconut oil, set aside. Ground nuts in a food processor. Add dates and spices. Mix until crumbly and somewhat sticky. Pour into baking dish and press firmly and evenly into pan. Cover with saran wrap and set in freezer until filling is made.

Filling – Ingredients:
6 avocados (peeled, and stoned)
2 large bananas (very ripe, peeled, and chopped)
1 1/2 c raw cacao powder
3/4 to 1 c raw agave (or other sweetener)
1 1/2 tsp organic, non-alcoholic vanilla extract
1 tsp ground cinnamon
pinch pink Himalayan salt
6 drops (more or less) chocolate flavored SweetLeaf Liquid Stevia
1/4 to 1/3 c coconut water (for consistency)
1 1/2 to 2 T coconut oil (melted)

Combine avocados and banana into a food processor or high-speed blender. Mash and mix until creamy and thick. Add raw cacao, agave, vanilla extract, cinnamon, salt, and stevia. Mix until well combined and creamy. Add coconut water slowly to fluff up the mixture and make it “mousse” like, as well as to add more sweetness. Add coconut oil and mix again until smooth, fluffy and firm. Pour over crust, and spread evenly. Try to keep texture fluffy. Cover with saran wrap and chill in freezer for at least 1 to 2 hours. Serve slightly thawed for a fluffier texture, or keep firm (whatever you desire). I served it both ways, and it was great either way! I hope you like this recipe – enjoy!

Note: This cake went so fast I only had a chance to take one picture of the last piece, which was in the freezer. It’s that good! =)


3 Responses

  1. It does look good. I’ve definitely had those moments, too, lately with something I’ve made. It’s gone before I could even get a picture.

    Yesterday, I made a raw dessert to serve at our church coffee hour. Luckily I took a couple of shots before people went through the line. I got one tiny piece and the rest was completely gone.

    I was wondering if you wouldn’t mind voting for me in the hotrawchef.com contest (I’m contestant No. 20). Thanks.

    Hope all is well 🙂

    • Hi Shannon, I’ve been meaning to write you. I love the recipes and video you posted recently. And yes, I did vote for you, one of my favorite raw foodies!!! How many times can we vote? I was only able to vote once. I even tried using a different login, since I have several…lol…but it goes by your isp (at least it seems that way). Your little girl is so adorable and growing up so fast. She definitely takes after her mama!!! Good luck with the hotrawchef.com contest. I hope you win!!! 🙂

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