Cacao mousse cake

Recipe from: 15 october 2012
cacao mousse cake

Ingredients 10
Servings 6
Time 00:20

Ingredients

  • crust:
  • 2
    cup
    seeds and/or nuts
  • 1/2
    cup
    dates - finely chopped
  • 1/4
    cup
    coconut oil - melted
  • Pinch of salt
  • mousse:
  • 6 - 10
    avocados - depending on the size
  • 1 1/4
    cup
    cacao powder
  • 1 1/4
    cup
    honey or agave
  • 2
    drops of peppermint essential oil
 

Method

00:00
 
Crust:
Process the seeds and/or nuts in a food processor until fine (hand chopping works too!).

Mix all the crust ingredients together in a bowl, massaging until sticking together and doughy.

Press into a spring-form tin, so that the bottom is evenly covered.

Mousse:
Add all the mousse ingredients to your food processor with the ‘S’ blade, and mix for around five minutes. Make sure that everything is well combined and silky smooth.

Pour the mousse into the tin and refrigerate for around 8 hours.

Note: There is no coconut oil in this mousse so it won’t set ‘hard’, giving a lighter finish. It does need some time in the fridge to firm up sufficiently though, and should be served from, and stored in the fridge.

Reprinted with permission of Easy Living Food.

 

Read more on: recipe  |  desserts and cakes  |  healthy  |  raw food
 

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