Since a few days I was so hungry for chocolate. Who else loves chocolate as much as I do? For me weekends mean “time to make plenty of sweets” for a next week snacing. My freezer is like a box of sweet treasure and the best thing about when I’m looking for something and I find a totally forgotten ice cream sandwich ( what I made a few weeks before ) hidden behind my frozen bananas. I just add some fresh strawberries, coconut whipped cream, drizzled with tahini … ohh, yum breakfast done. Well, back to my cake.
This weekend cake is a creamy chocolate mousse – silky smooth, rich but not too sweet with coconut cream layer and a hint of more chocolate of course . Chocolate with chocolate the best;) Mmmm so good! Life is sweet, and healthy!
Here is the newest recipe in my healthy cake series!
RawVegan Avocado Chocolate Mousse Cake
You’ll need: food processor
Preparation time: 30 minutes
Total time: approximately 2 hours
Ingredients for base:
1 cup almond meal
1/2 cup shredded coconut
1/4 cup coconut butter
3 tbps coconut nectar
seeds of 1/2 vanilla bean
Combine all the ingredients in the food processor fitted with the S blade and process until well combined.
1/2 cup whole almond
1/2 cup buckwheat ( soaked )
Add whole almond, buckwheat and pulse together until the mixture stick together.
Remove from food processor and press the crust mixture into a baking pan lined with baking paper.
Place the pan into freezer and allow to sit for 30 minutes.
Ingredients for chocolate cream:
2 ripe avocado ( peeled )
1 medium sized zucchini ( peeled )
1/2 cup coconut butter
juice of 1 small orange
few drops vanilla extract
3 tbps coconut nectar
1 tbps lucuma powder
Put everything in the food processor and process until smooth.
Pour the cream over the base and let sit in the freezer ( about an hour ) or until it’s set.
Ingredients for coconut whipped cream:
2 can full fat organic coconut milk
seeds of 1 vanilla bean
Remove cake from freezer and top with coconut whipped cream.
Decorate and Enjoy!
Store in the fridge.
- FOR BASE:
- 1 cup almond meal
- ½ cup shredded coconut
- ¼ cup coconut butter
- 3 tbps coconut nectar
- seeds of ½ vanilla bean
- ½ cup whole almond
- ½ cup buckwheat, soaked
- FOR CHOCOLATE CREAM:
- 2 ripe avocado, peeled
- 1 medium sized zucchini, peeled
- ½ cup coconut butter
- juice of 1 small orange
- few drops vanilla extract
- 3 tbps coconut nectar
- 1 tbps lucuma powder
- FOR WHIPPED CREAM:
- 2 can full fat organic coconut milk
- seeds of 1 vanilla bean
- FOR BASE - Combine all the ingredients (almond, shredded coconut, coconut butter, coconut nectar, vanilla) in the food processor fitted with the S blade and process until well combined. Add whole almond, buckwheat and pulse together until the mixture stick together. Remove from food processor and press the crust mixture into a baking pan lined with baking paper. Place the pan into freezer and allow to sit for 30 minutes.
- FOR CHOCOLATE CREAM - Put everything in the food processor and process until smooth. Pour the cream over the base and let sit in the freezer (about an hour) or until it's set.
- Remove cake from freezer and top with coconut whipped cream. Decorate and Enjoy!
- Store in the fridge.
