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RECIPE
19 INGREDIENTS7 STEPS3HR 20MIN

Vegan Cashew Chocolate Mousse Cake

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Food by Maria

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The chocolate mousse in this cake is airy, smooth, and absolutely perfect! Because this cake isn’t sugar-filled like your typical Valentine’s Day treats, it makes a great sweet to share with your little ones. This decadent vegan chocolate cake is made with just a few simple ingredients that won’t have you feeling bad for having a second slice.
3HR 20MIN
Total Time

Food by Maria

Nourish Your Body. Nourish Your Life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
10
Serves 10

Base

2 cups
soaked for 30 minutes in warm water if they are hard
1/2 cup
Walnuts
1/2 cup
Hazelnuts
or Almonds
1 Tbsp
2 Tbsp
Cacao Powder
1/2 tsp
Ground Cinnamon
1 dash

Mousse

3 cups
Raw Cashews
soaked for at least 3 hours
1/2 cup
Coconut Cream
1 1/2 cups
Coconut Milk
1 Tbsp
Coconut Oil
1/2 cup
Dark Chocolate , melted

Toppings

to taste
Figs
to taste
to taste

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Nutrition Per Serving

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CALORIES
572
FAT
38.6 g
PROTEIN
11.6 g
CARBS
52.3 g

Cooking Instructions

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Step 1
For the base of the cake, line the base of a 9-inch spring pan with parchment and set aside.
Step 2
Into a food processor add the Medjool Dates (2 cup), Walnut (1/2 cup), Hazelnuts (1/2 cup), Maple Syrup (1 tablespoon), Cacao Powder (2 tablespoon), Ground Cinnamon (1/2 teaspoon), Salt (1 dash), Vanilla Extract (1 dash), and blend till large ball forms (if your processor is not very strong this will not happen) or until well combined. You should still be able to see the nuts but make sure the dates are nice and smooth.
Step 3
Using your hands flatten out the based of the cake into the tin. You can use a cup or mug to make sure everything is even. Place in freezer while you prepare your mousse.
Step 4
For the Chocolate Cheesecake, add the Raw Cashews (3 cup), Coconut Cream (1/2 cup), Coconut Milk (1 1/2 cup), Vanilla Extract (1 tablespoon), Coconut Oil (1 tablespoon), and Dark Chocolate (120 gram) into a high-speed blender (add your liquids first) and blend till smooth -around 2 minutes. You may have scrape down the sides of the blender a few times to make sure everything is well blended.
Step 5
Once blended transfer your mixer to the cake tin. A quick trick to flattening the cream is by slamming the tin down on the table a couple times, does the trick for me. If you have no stress to release just use the back of a spoon.
Step 6
Place in freezer to set for at least 3 hours or overnight!
Step 7
Garnish the cake with Fresh Raspberries (to taste), Fresh Strawberry (to taste), Fig (to taste), some Fresh Mint (to taste), and Chocolate (to taste). Enjoy.

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Nutrition Per Serving
Calories
572
% Daily Value*
Fat
38.6 g
49%
Saturated Fat
14.3 g
72%
Trans Fat
0.0 g
--
Cholesterol
1.8 mg
1%
Carbohydrates
52.3 g
19%
Fiber
5.8 g
21%
Sugars
34.3 g
--
Protein
11.6 g
23%
Sodium
57.9 mg
3%
Vitamin D
--
--
Calcium
69.9 mg
5%
Iron
5.8 mg
32%
Potassium
770.2 mg
16%
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