Raw Chocolate & raspberry Mousse Cake
Prep time: 
Total time: 
Serves: 10
  • Base
  • 1½ cups dried dates
  • 1½ cups raw almonds
  • 2 tablespoons cacao powder
  • 2 tablespoons melted coconut oil
  • Mousse Filling
  • 2 cups cashew nuts, soaked 4 hours
  • 1 can coconut cream, chilled
  • 3 tablespoons honey
  • 3 table spoons cacao
  • 1 cup frozen raspberries
  • ½ cup frozen raspberries to top
  1. To make the base, place the dates, almonds and cacao in a food processor and process until you have a fine crumble.
  2. Add the coconut oil and process until combined.
  3. Line a cake tin (with a removable base) with baking paper. Press the base into the bottom of the cake tin ad set aside in the fridge.
  4. To make the chocolate mousse filling, place the soaked cashew nuts in a food processor and blitz until you make cashew butter. Keep processing until the cashews are very smooth.
  5. Add the chilled coconut cream, cacao & honey to the food processor. Blitz on high until combined.
  6. Place one cup of frozen raspberries into the mixture and blitz for a couple of seconds.
  7. Scoop the mixture into the cake tin on top of the prepared base.
  8. Decorate the top with ½ cup of raspberries.
  9. Place in the freezer. Remove from freezer and allow to soften a little before serving.
Recipe by Real Food Pledge at https://realfoodpledge.com/raw-chocolate-rasperry-mousse-cake/