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Chocolate Mousse Cake

Posted in Chips, Crackers, and Snacks on 2014-09-04
Chocolate Mousse Cake
Difficulty 5 minutes Serves 1. 9" cake
Our only advice: don't wait until the next special occasion to make this raw chocolate cake by Iselin Stoylen of Vegetarian Taste; make it now! You won't regret it...


2.5 cups/ 5dl Almonds
15 dates
2 tbsp cacao powder
pinch of salt

Chocolate Cream:
2.5 cups/ 5dl cashews (soaked for 4-8 hours)
half a cup/ 1 dl water
half a cup/ 1 dl melted coconut oil
5 tbsp agave
5 dates
2 tbsp cacao powder 1/4 tsp salt


1) To make the crust simply process together ingredients in a food processor until everything sticks together. Press the crust out in a lined cake tin and set aside.

2) For the chocolate cream I would recommend you use a blender, though a food processor should also work just fine. Place cashews, water, coconut oil and agave in the blender a blend until smooth.

3) Add the remaining ingredients and blend for a few seconds before you pour the batter over the crust. Let the cake sit in the refrigerator for at least six hours-  preferably longer, before serving. I decorated with melted chocolate and blackberries that I picked outside my house..