Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl recipe
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Ingredients
- 2 cups shredded unsweetened coconut 3 tablespoons cacao powder 1 teaspoon vanilla extract 1 pinch pink Himalayan salt 1 cup pitted fresh dates 1 (14 ounce) can unsweetened coconut milk 1 cup cacao butter ¾ cup cacao powder ½ cup agave nectar 1 teaspoon vanilla extract 1 pinch pink Himalayan salt 3 tablespoons peanut butter
Nutrition Info
- 365.9 caloriescarbohydrate: 23.1 gcholesterol: : -fat: 30.4 gfiber: 6 gprotein: 3.3 gsaturatedFat: 21.4 gservingSize: -sodium: 40.9 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl
Directions
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Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust, pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender, blend on low speed until combined, mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes, mixture will be about 110 degrees F (45 degrees C).
Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.