Description
Creamy and silky smooth no-bake vegan chocolate mousse cake that is made with lots of whole foods and no added sugar! The mousse layer is rich in cream texture and chocolate flavour yet fluffy and so delicious on the raw chocolate brownie base. The best part is it’s so decadent yet easy to make! Perfect chocolate dessert for all chocolate lovers.
Ingredients
Scale
For the raw brownie base
- 1 cup (145g) almonds
- 1 & 1/2 cup (200g) fresh Medjool dates
- 1 tbsp cacao powder
For the mousse layer
- 1/2 cup (125ml) aquafaba
- 1 can coconut milk, only the fat part about 300g
- 1/2 cup (60g) vegan milk chocolate
- 1/2 cup (125ml) maple syrup
- 1/3 cup (30g) cacao powder
For the ganache top
- 1 cup (120g) vegan milk chocolate
- 2 tbsp soy single cream
Instructions
- Add all the ingredients for the raw chocolate brownie base into the food processor and blitz until it makes a firm dough.
- Transfer the mixture to a cake tin and press it down to the bottom firmly using your fingers or the bottom of a drinking glass. Set the base in the fridge.
- To make the chocolate mousse layer, melt the vegan milk chocolate and pre-soak the dates in hot water until they are softened for about 20 mins.
- Put all the ingredients for the mousse except the aquafaba in the food processor and blend until smooth and creamy. Set aside.
- In a large bowl, beat the aquafaba until it’s fluffy and makes a peak, about 8-10 mins with an electric hand mixer or stand mixer.
- Add the chocolate mixture to the aquafaba and mix at low speed until they are just combined. Don’t over mix!
- Pour the mousse over the raw chocolate brownie base. Smooth the top evenly and set it in the fridge for 6 hours or overnight. You can also speed up the process by placing it in the freezer for 3-4 hours.
- To make the ganache top, simply mix the vegan milk chocolate and soy cream until smooth. Once the cake is set, spread the ganache on top evenly and decorate the cake with strawberries, blueberries, and some shaved chocolates. Slice and enjoy!
Notes
When mixing the chocolate mixture and aquafaba, turn the speed down to the lowest and mix them as quickly and gently. as you can.
Use fresh and juicy dates and avoid using old, dry ones.
If the ganache is difficult to cut, warm up the cake knife on a stovetop then carefully cut the cake.
- Prep Time: 30 mins
- Resting time: 6 hours
- Category: no-bake dessert