• Christine Phillips

Best Easter Vegan Chocolate Mousse Cake with Health Yourself


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

  • Accessible ingredients

  • So chocolatey yet good for you

Dress this chocolate mousse cake in a different ways to make it suitable for every occasion


Yield:12 Slices

Prep time: 30 Minutes

Cook time: 20 Minutes

Additional Time: 1 Hour

Total time: 1 Hour 50 Minutes


Ingredients


Cookie Crust

  • 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)

Chocolate Mousse

  • 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)

Cake Toppings

  • Blackberries

  • Shaved chocolate

  • Crushed pistachios

  • Coarse salt

Instructions

  1. Make the Cookie Crust

  2. Preheat your oven to 175° C and prepare a round baking dish.

  3. 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.

  4. 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.

  5. Fold in the chocolate chunks using a spoon, then make a quick taste test to see whether any adjustments are necessary.

  6. Add the cookie crust mixture into the prepared skillet and evenly flatten it with the back of a spoon or wetted fingers.

  7. 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.

  8. Remove from the oven and let cool.

Make the Chocolate Mousse

  1. Drain your soaked and pitted dates well, then place them into a food processor and pulse to obtain a puree.

  2. Add the silken tofu and melted dark chocolate, then process again until a creamy batter forms.

  3. 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!

  4. 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.