It’s been quite rainy here this week, so I’ve been cooking up a storm (pun intended 😉) in the kitchen.
One of my favourite creations this week has been this double choc raw mousse cake (vegan & gluten free of course 😆), inspired by the awesome @EarthyAndy. She shared this fab recipe on her Insta stories a couple of weeks back, and I have been dying to try it out since. So when the weather seemed a little gloomy outside, I thought what better way to spend the day than baking this healthy treat!
This mousse is avocado-free, but is still just as rich and creamy. I’ve tried stopping at just one piece, but end up eating 3 more every time! This dessert/snack is one of those “can’t-stop-at-just-one” treats. 😝 Plus, it’s a new favourite of my fam’s, which is a bonus! The next step for me will be to bring it out at get-together’s and parties with my friends, to see what they think! Hopefully it will be a winner all round 🤞
This recipe makes the perfect healthy dessert for special occasions, or to have on hand throughout the week for after-dinner treats!
If you’re looking for more healthy dessert/snack recipes, be sure to check out these Vegan Twix Bars, Cookies N’ Cream Smoothie/Nice Cream, Avocado Ice Cream, Simple Snacks for After School Or Work, 5-Ingredient Snickers Bites, and Apple & Banana Peanut Butter Muffins.
Before we get started in learning how to make this heavenly chocolate mousse cake – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes and tips I share!
If you want to make and share, please tag me on Instagram @simplynaturalnessa or use the #simplynaturalnessa! I’d love to know how it went for you! It makes my day to see your incredible creations and recipes! Cheers, loves!
Let’s do this!
Raw Chocolate Mousse Cake
The base for the mousse is easy, only 5-ingredients and all natural! The cacao powder and coconut cream give it that rich, chocolatey taste, while the bananas act as the natural sweetener 😋
For the crust base, cacao nibs and cacao powder are added for the double choc goodness, while dates and coconut sugar are used as natural sweeteners (dates also help to bind the mixture together). I love using coconut sugar as it’s a much healthier alternative to standard brown or white sugar, as it’s low GI, so it takes longer to be digested, absorbed and metabolised by the body, causing a lower and slower rise in your blood sugar levels (which is great as you don’t get those sugar spikes then crashes after eating these foods).
- 170g almonds/peanuts (I used almonds)
- 170g pitted dried dates
- 25g cacao powder
- 1/2 tsp sea salt (I used pink Himalayan salt)
- 2 tbsp cacao nibs
- 3 bananas
- 150g coconut sugar
- 80g cacao powder
- 60g coconut oil
- 360g coconut cream (just the cream part, not the milk)
- For the crust, blend the ingredients together in a food processor or high-powered blender until a chunky paste is formed.
- Press the crust paste into the base of a tray.
- For mousse, blend everything together until really smooth.
- Pour over the top of the crust, then freeze for 6-12 hours, or until the mousse has set.
It’s sooo easy to make! Your gonna love it!!
Lots of love,