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
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.