Chocolate Mousse Cake
Ingredients
Base:
9 fresh and pitted medjool dates
3 tablespoons of maple syrup
1 cup of oats
½ cup cacao powder
½ cup almond meal
Filling
2 cups of cashews
⅓ cup of coconut cream
⅓ cup of coconut oil
½ cup of cacao powder
⅓ cup of maple syrup
Ganache topping
200g of loco love chocolate drops
1.5 cups of coconut milk
Extra toppings
Strawberries
Coconut whipped cream
Sliced slivered almonds
Method
Pre prep
- Soak cashews overnight to soften.
- Place a can of coconut cream in the fridge to set overnight for whipping.
Day of make
- To make the base, place all ‘base’ ingredients into a food processor. Ensuring the pits are removed from the dates.
- Blitz on high until a smooth dough consistency is formed and all ingredients are dispersed evenly.
- Line a cake tin with baking paper.
- Empty the base dough into the bottom of the lined cake tin.
- Press, using the back of a spoon to smooth and flatten across the base of the cake tin.
- Set aside whilst preparing the filling.
- Strain cashews for filling.
- In a blender, blitz all cashew filling ingredients until a smooth and silky batter is formed, ideally with no grainy texture.
- Slice strawberries in half, line up around the sides of a cake pan. Strawberry side facing outward.
- Pour over strawberry and date base.
- Refrigerate overnight.
Decorating and serving day
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To prepare the ganache, warm cream in a saucepan.
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Remove from heat and add the chocolate drops. The residual heat will melt the chocolate forming a ganache.
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Pour the chocolate ganache over the set base.
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Return to the fridge for 1 hour.
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To prepare whipping cream, simply remove the coconut cream can from the fridge. Whip using a whisk to form a whipped cream texture.
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Slice strawberries for the topping decoration.
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Dollop cream and spread evenly across the set cake.
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Adorn with roasted slivered almonds and pile with a mountain of fresh and tart strawberries.
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Slice, serve and enjoy with your dearly beloved.
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Keep in the fridge for 1 week in an airtight container.
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