Vegan Chocolate Mousse Cake

By Friday, August 01, 2014

My sister is a bit of a health nut to say the least. So, for our birthday this year I decided to make her a cake that had some sort of health benefits but also tasted delicious and indulgent. The dates and walnuts add serious nutritional value to this cake, as they are both amazing for your digestive system. Avocados work great at keeping your cholesterol low and maple syrup is a delicious natural sweetener that helps to keep your heart healthy. Therefore, the only really bad part about this cake is the chocolate...but, if you get really good quality dark chocolate that has a high percentage of cocoa solids, it isn't really that bad for you after all now is it! The cake requires such little effort and has very few ingredients that there really is no excuse not to try it out! I would just say, be cautious about making sure there is the right balance between sweet and salty - this cake works best with the balance being equal, so you want to be able to taste the sharp contrast between the honey and salt.



You will need:

85g walnuts
10 medjool dates
2 avocados
200g good quality Vegan dark chocolate (I use 85%)
2 tbsp maple syrup
1 tsp vanilla extract
sea salt


Begin by preheating the oven to 180 degrees/ gas 4. Toast the walnuts for about 5 minutes until nicely browned and fragrant. Leave to cool for a few moments and then pour into a food processor. Pit the dates and add in with a large pinch of salt. Blitz together until the mixture begins to form small clusters.




Pour into your cake tin and press down to form a base. Cover with cling film and place in the freezer.




Melt the chocolate over a bain-marie. Leave to cool slightly. Then, clean your food processor blade and bowl then add in the avocado flesh. Blitz until it forms a smooth paste.




Add the cooled chocolate, honey, vanilla and a decent amount of salt (I found I used around half a teaspoon, but taste to check whether it needs more). Blitz together until everything is well incorporated.




Remove the base mixture from the freezer and pour the mousse over the top. Level off with a spatula and then return to the freezer for a minimum of 6 hours.




30 minutes before you are ready to serve, remove the cake from the freezer and allow to come slightly up to room temperature. Decorate with raspberries and enjoy!






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