Saturday, August 16, 2014

Chocolate Mousse Cake - raw vegan

This post is an entry into the Nuffnang 'Fresh Recipe' Network Competition, thanks to BRITA. Check out for inspiration and exclusive recipe by Gary Mehigan. 


It's a cold and rainy day here making it perfect for rich chocolate treats, a good movie and trackies! So why not make the chocolate healthy. Actually, I bet you won't even notice that it's made from plant based natural ingredients and superfoods. 
While I'm on the subject of rain.. Thank God! it was getting a bit dry here again. My garden is super happy for the extra precipitation considering I have been a bit slack in the self watering department. Oops! I'm just not that motivated to go down there at the moment as the sun's direction has changed resulting in a shaded garden that just doesn't want to thrive like it does on summer. Greens and herbs are going great guns and we have a tiny little cauliflower (reminds me I must check him and see if he has any siblings) and I did find an eggplant that I picked the other day so all is not lost. I've also learnt that you don't have to water as much in winter so what is surviving the cold weather and lack of sunshine are actually doing ok.

As for this decadent cake, it has everything. A firm chocolatey base covered by a layer of ground figs and coconut then big dollops of thick and rich chocolate mousse spread over the top. Finished with a sprinkle of dried organic coconut and cacao nibs it's super special. You can eat half this weekend and the rest will last well in the fridge for a week or much longer in the freezer so you don't have to eat it all at once. 

Special mention! There is a magic ingredient in it called Coconut Flower Nectar. It's a super thick, rich sweetener with tones of caramel and maple syrup mixed together.. Yeah, it's pretty yummy. But, if you don't have it or don't want to get it the cake is just as good using the options I've listed in the notes. 

Chocolate Mousse Cake

Makes 1 x 18cm round cake



1 cup active almonds
1 cup pitted dates
1 cup dried coconut
½ cup dried figs – stalks removed
½ cup active sunflower seeds
3 tbs raw cacao powder
1 tsp vanilla powder
1 tsp Lacuma – optional

Fig Centre:

1 cup dried figs – stalks removed
1/3 cup dried coconut
1 tsp vanilla powder

Chocolate Mousse:

1 cup soaked and rinsed cashews
½ cup pitted dates
2 ripe avocados
4 tbs agave or maple syrup
3 tbs raw cacao powder
2 tbs coconut oil
1 tbs raw cacao butter


Line an 18 cm spring form cheesecake pan with baking paper for easy removal.


Add all cake ingredients to a high speed blender or a food processor and blend until fine and sticky. Don’t overdo it as you want some texture in it. Press into the bottom of the lined cake tin and put aside while you prepare the fig center.

Fig Center:

Add all of the Fig centre ingredients to the same blender or food processor and blend until fine and powdery then spread it evenly over the base then press it down gently trying to keep the layer as even as possible. Put aside while you prepare the Chocolate Mousse.

Chocolate Mousse:

Give the blender a quick clean if you have been using it then add all of the Chocolate Mousse ingredients minus the coconut oil and blend until it is super smooth and creamy. This is best done in a blender so if you used a food processor the cake and centre I recommend using you blender for this layer. If you don’t have one then do your bests to get it as smooth as possible in the food processor then add the coconut oil and blend for about 30 seconds. Spoon the mixture into a piping bag and pipe onto the cake in big tidy dollops.

Decorate with dried coconut and cacao nibs if you wish. This cake can be enjoyed warm and fudgy, frozen like an ice cream cake or cool from the fridge. Enjoy. 

  1. You can use unactivated nuts and seeds but using easily digested activated ones really doesn't help with such a rich combination of ingredients. 
  2. Fig can also be substituted with dates if you wish, I find they tend to create an even richer sweetness so if you don't have the coconut flower nectar that they may be a good choice, just use pitted dried dates as they are a lot more economical.
  3. Coconut Flower Nectar can be replaced with agave, maple syrup or raw honey which are all economical and easy to get. 
Enjoy with uninhibited pleasure.  ;-) 

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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen



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