Vega No Bake Chocolate Mousse Cake
Total time
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Serves: 8
- 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
- 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.
- Press down on to the base of desired cake tin and set aside
- 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
- Pour over base and set in the freezer for 3-4 hours
- Once set, melt down some dark chocolate in a saucepean over low heat and spread over the cake with a spatula
- Add chopped strawberries and enjoy
- 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/
3.5.3240