Easter is around the corner and who doesn’t enjoy delectable chocolate. The wonderful thing about chocolate – dark chocolate that is… is its actually good for your happy hormones. So we sharing a healthy and tasty chocolate mousse cake for the entire family to enjoy GUILT FREE.
I found this recipe on Nutriously, so lovely. The best vegan chocolate mousse cake made with whole food ingredients that’s perfect to serve year-round. Undetectably protein-rich and plant-based, this oh-so-chocolatey dessert needs around 30 minutes of prep time, budget-friendly staples and is super crowd-pleasing.
Rich, creamy & not overly sweet
Undetectably vegan & whole food plant-based
Crowd-pleasing and beautiful
High in protein & low in sugar
Super satisfying but not too heavy
So chocolatey yet good for you
Dress this chocolate mousse cake in a different ways to make it suitable for every occasion
Prep time: 30 Minutes
Cook time: 20 Minutes
Additional Time: 1 Hour
Total time: 1 Hour 50 Minutes
6 dates, pitted (60 g)
2 tbsp almond butter (32 g)
1 tsp vanilla extract
1 can chickpeas, cooked & drained (about 240 g)
½ cup almond flour (56 g)
2 tbsp oat flour or gluten free flour (16 g)
1 tsp baking powder
Pinch of salt (optional)
⅓ cup chopped dark chocolate (60 g)
1 cup dates, pitted and soaked (150 g)
1 cup silken tofu (250 g)
1 cup dark chocolate, melted (140 g)
½ cup chickpea liquid (120 ml)
Make the Cookie Crust
Preheat your oven to 175° C and prepare a round baking dish.
To create the batter, start by placing the dates, almond butter and vanilla extract into a food processor jar and pulse to obtain a puree.
Next, add the chickpeas, almond flour, oat flour, baking powder and a sprinkle of salt if you like. Process again to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed.
Fold in the chocolate chunks using a spoon, then make a quick taste test to see whether any adjustments are necessary.
Add the cookie crust mixture into the prepared skillet and evenly flatten it with the back of a spoon or wetted fingers.
Put the skillet into the oven and bake for 20 minutes or until the centre is cooked through. You can check it by inserting a toothpick — if it comes out clean, the cookie cake is done.
Remove from the oven and let cool.
Make the Chocolate Mousse
Drain your soaked and pitted dates well, then place them into a food processor and pulse to obtain a puree.
Add the silken tofu and melted dark chocolate, then process again until a creamy batter forms.
Pour your chickpea liquid into a medium-sized bowl and whip with a hand mixer to obtain a frothy mixture. This may take a few minutes, so don’t worry!
Slowly add your chocolate, date and tofu mixture from the food processor into the fluffy “egg white” and gently whisk to incorporate until you have a homogeneous chocolate mousse.
Assemble the Chocolate Mousse Cake
Once the chickpea crust has cooled completely, pour the chocolate mousse on top of it. Using the back of a spoon, create an even layer on top of your crust.
Decorate your cake with blackberries, grated chocolate, crushed pistachios and some coarse salt.
Refrigerate your chocolate mousse cake for 1 hour before cutting it into slices and serving it.
Any leftovers can be stored in the fridge for up to three days.
If you have a bit more time, chill the assembled chocolate mousse cake for more than an hour before serving to let it firm up nicely.
Get creative with your cake topping by using seasonal berries, chopped nuts or coconut whipped cream!
Feel free to add some maple syrup or coconut sugar to the crust and mousse if you’re looking for more sweetness.
The chocolate mousse needs to be made with a hand whisk. If you don’t have this appliance, check out other ways of making vegan mousse in the article above.
If you don’t have any oat flour or almond flour on hand, you can create it at home! Using whole almonds and rolled oats, put the amount needed (in weight) in your blender or food processor and blend until you end up with flour.