Avocado Chocolate Mousse Cake
Prep time
Total time
Recipe type: Cakes
Cuisine: Raw, Vegan
Serves: 1
  • 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
  • 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
  • 2 can full fat organic coconut milk
  • seeds of 1 vanilla bean
  1. 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.
  2. 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.
  3. Remove cake from freezer and top with coconut whipped cream. Decorate and Enjoy!
  4. Store in the fridge.
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2015/05/12/rawvegan-avocado-chocolate-mousse-cake/