Vegan triple chocolate mousse cake

A must try vegan triple layer chocolate mousse cake that is completely vegan and gluten free. Cashews are blended into smooth and creamy chocolate and spread over the crust. Spread with chocolate and peanut butter on top.

Vegan triple chocolate mousse cake

A must try vegan triple layer chocolate mousse cake that is completely vegan and gluten free. Cashews are blended into smooth and creamy chocolate and spread over the crust. Spread with chocolate and peanut butter on top.
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Course: Dessert
Cuisine: World
Servings: 8
Calories: 200kcal

Ingredients

  • Crust:
  • 1 cup raw walnuts
  • 1/2 cup raw unsweetened coconut flakes
  • 1 ½ cups about 10 ounces pitted packed dates
  • 1/2 cup unsweetened cocoa powder
  • 1 pinch flaky sea salt
  • Chocolate mousse:
  • 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
  • 1/2 cup maple syrup
  • 8 ounces dark chocolate
  • 2 tablespoons creamy peanut butter or almond butter

Instructions

  • 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 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.
  • To make the mousse, add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a food processor or high powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes.
  • Pour the mixture evenly over the crust. Press a piece of plastic wrap over the mousse. Transfer to the fridge and chill for at least 2 hours.
  • In a small, microwave safe bowl, melt together the chocolate and peanut butter until smooth, about 30 second to 1 minute. Let cool 5 minutes and then spread the chocolate overtop the cake. Return to the fridge to set up, about 10 minutes or until ready to serve. Slice and serve! Keep the cake stored in the fridge.

Notes

Lifestyle Medical MD
In our programs, we encourage a whole-food, plant-based lifestyle. We encourage a diet that
not only helps with weight loss but decreases the risk of disease. The emphasis is on a
balanced diet that includes a variety of nutrient-rich, minimally processed vegetables, fruits,
whole grains, beans and legumes, and nuts and

Nutrition

Serving: 32g | Sodium: 160.4mg | Fiber: 2g | Calories: 200kcal | Saturated Fat: 2.1g | Fat: 8g | Protein: 2g | Carbohydrates: 32.1g
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