Chocolate Mousse Cake
This heavenly vegan chocolate mousse cake features a crunchy gluten-free hazelnut crust topped with a rich, decadent chocolate filling. Finished with clouds of chocolate coconut cream and fresh berries, it is a stunning dessert that will impress any guest.
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8 inch springform pan with a small amount of coconut oil (1 tsp) and set aside.
- 2
In a food processor, pulse gluten free oats (1.5 cup), hazelnuts (0.5 cup), and cacao powder (1 tbsp) until crumbly. Add maple syrup (2 tbsp) and coconut oil (5 tbsp), processing for 30 seconds into a moist mixture. Press firmly into the pan and bake for 10-15 minutes until golden brown. Cool for 20 minutes.
- 3
Combine coconut milk (1.5 can), coconut oil (2 tbsp), and maple syrup (0.25 cup) in a saucepan over medium heat. Reduce heat to low, add dark vegan chocolate (16 oz), and stir until melted. Let cool for 10 minutes before pouring over the crust.
- 4
Refrigerate for at least 3 hours until the mousse has fully set.
- 5
Garnish with coconut whip (1 pot) and berries (1 handful) before serving. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Per portion