Vegan Triple Chocolate Mousse Cake

Cashews blended into an extra smooth and creamy vegan chocolate mousse, spread over a chocolate nut based crust, and topped with sweet dark chocolate. 3 layers of rich and creamy chocolate...and did I mention no-bake, super easy, vegan, healthy...ish, and so delicious!

1 cup raw walnuts
1/2 cup raw unsweetened coconut flakes
1 1/2 cups (about 10 ounces) pitted packed dates
1/2 cup unsweetened cocoa powder
1 pinch flaky sea salt
2 cups raw cashews
1 cup full fat coconut milk*
1/2 cup unsweetened cocoa powder
1 tablespoon instant coffee powder
2 teaspoons vanilla extract
1/4-1/2 cup real maple syrup
8 ounces dark chocolate
2 tablespoons creamy peanut butter or almond butter

To soak the cashews. Place the cashews in medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for at 30 minutes or up to overnight. Drain well. 
Meanwhile, make the crust. Line an 8-inch spring form pan with parchment paper. In a food processor, combine the walnuts, coconut, dates, cocoa powder, and a pinch of salt. Pulse until finely ground and the mix forms a ball, about 2-3 minutes. Press the mixture into the bottom of the prepared pan, making sure to pack it in tightly.

next instruction :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here