Vega No Bake Chocolate Mousse Cake
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 8
Ingredients
  • BASE:
  • 1 cup walnuts
  • 1 cup almonds
  • 3 TBSP maple syrup
  • 2 TBSP coconut oil
  • 2 TBSP cacao powder
  • FILLING:
  • 1½ cups cashews ( soaked for at least 3-4 hour or overnight)
  • ½ cup maple syrup
  • ½ cup cacao powder
  • 1 packet organic silken tofu
  • 1 banana
  • ¼ cup almond milk
  • 1 TBSP almond butter
  • TOPPING:
  • Melted dark chocolate. I used 80%
  • chopped strawberries
Method
  1. For the base: break down the walnuts and almonds in a food processor. Add the rest of the base ingredients and blitz again until sticky and crumbly.
  2. Press down on to the base of desired cake tin and set aside
  3. For the filling add all the ingredients in a high speed blender and blend until smooth and creamy. Add more almond milk if mixture is too thick
  4. Pour over base and set in the freezer for 3-4 hours
  5. Once set, melt down some dark chocolate in a saucepean over low heat and spread over the cake with a spatula
  6. Add chopped strawberries and enjoy
  7. Should be stored in the freezer or eaten in 1-2 days if stored in the fridge
Recipe by Talida Voinea at https://talidavoinea.au/vega-no-bake-chocolate-mousse-cake/