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...
Ingredients Crust: 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
Directions 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..