January 12, 2017
If you’re anything like me then chocolatey-ooey-gooey goodness is your weakness.
I came across a recipe before that screamed my name when it said AVOCADO CHOCOLATE MOUSSE CAKE. It all sounded perfect but I knew I could add some even more clever hidden superfoods into the mix to kick it up a notch.
Best part is the whole cake takes NO time to whip up. This cake contains several superfoods including maca powder (found in any health store, usually in the vitamin isle), coconut oil, avocado and goji berries.
The health benefits are e n d l e s s with this sweet treat and it makes you feel fabulous at the same time of satisfying any craving. I would be lying if I said I didn’t sneak a piece in at breakfast time once or twice.
This recipe is fully VEGAN + RAW + GLUTEN FREE.
Crust:
- 1 cup walnuts or pecans
- 1/2 cup raisins + 1/2 cup dates
Instructions:
Pulse the walnuts or pecans into meal consistency (small bits of nuts) in a food processor, then add the raisins and dates and process until it begins to stick together. Press into the bottom of a small spring form pan. Place in fridge while you prepare your filling.
Mousse Filling:
- 2 avocados
- 1/4 cup melted coconut oil (double-boiled)
- 3 tablespoons cacao powder
- 2 tablespoons maca powder
- 1 teaspoon vanilla powder or pure extract
- 3-4 tablespoons maple syrup
- Pinch of Himalayan salt
Instructions:
Blend or process all the ingredients until smooth and thick. Depending on the blender you are using this can take a few minutes. If you noticed the avocado is sticking to the sides of your blender, use a spatula and scrape into the filling and continue to blend until smooth. Spread evenly on your crust and continue to refrigerate for minimum of 3 hours.
Chocolate Sauce (Optional but recommended):
- 2 tablespoons of cocoa powder
- 2-3 tablespoons of maple syrup (dependent on personal desired sweetness)
- 2 tablespoons melted coconut oil (double-boiled)
Instructions:
Measure out your cocoa powder and maple syrup into a small metal bowl. Whisk until smooth. When your coconut oil is melted, slowly pour into your cocoa-maple mixture little bits at a time (in between each small pour, whisk your cocoa-maple mixture to incorporate the oil to ensure it doesn’t split). You should have a decadent, rich chocolate sauce
CHOPPING TIME: Once your cake has settled in the fridge for a minimum of 3 hours, take it out and start slicing some pieces! I drizzled the chocolate sauce on each piece individually and garnished with some dehydrated goji berries. TRUST ME – you want the berries… the texture and flavour compliments the cake perfectly (plus you’re sneaking extra nourishment into your “dessert”.
