k Raw vegan chocolate coconut mousse cake k
I cannot begin to tell you how ridiculously delicious this recipe is, if you love chocolate and coconut then this is seriously for you. It’s decadent, rich and exquisite…and even a small slice will deliver a dreamy chocolate hit beyond belief. I have recently been playing around with raw and vegan desserts after conquering an incredible raw carrot cake recipe and being astonished by how amazing it tasted. Since then you could say I have been quite hooked on making healthy versions of what would ordinarily be considered naughty .
This recipe has proven to me (and my family) that you can make an unbelievably silky chocolate mousse with a wonderful crunchy base with incredible flavours of chocolate and coconut but without refined sugar, wheat, diary or eggs!
You do need to be prepared in advance because you have to refrigerate the cans of coconut milk overnight so that the cream will solidify and separate. Try and buy medjool dates as they have an incredible rich, almost caramel like taste – if you can’t get these you can use regular dates but they will need pre soaking in warm water to soften up. Also look out for a very good quality dark chocolate with a high percentage of cocoa.
With the cost of the ingredients it makes for a very extravagant dessert to compliment any dinner party or special occasion – or even for self love…you can keep it in the freezer and take regular spoonfuls and be transported to healthy food heaven.
For the crust:
100g blanched almonds
50g unsalted pistachio nut
40g desiccated coconut
100g medjool dates, (pre soak if using regular dates)
20g raw cacao powder (or good quality sugar free coco powder)
1 tablespoon date syrup
1 pinch sea salt
For the chocolate coconut mousse:
200g dark chocolate (70/80% minimum)
2 x 400ml can full fat coconut milk (keep in fridge over night)
2 tablespoons date syrup
2 teaspoons vanilla bean paste (or good quality vanilla extract)
- You need to put the coconut cans into the fridge at least 24 hours before making this recipe.
- Grease a non-stick spring-form tin with a little coconut oil (or line with parchment paper).
- Put the almonds, pistachios, hazelnuts and desiccated coconut into a food processor and pulse until chunky sandy consistency, then pour into a bowl.
- Now add the dates, syrup, cacao powder and salt to the food processor, blend until smooth.
- Add the nut mixture into the blended dates and mix until completely combined. Place into your prepared tin, press down the mixture firmly on the base and one inch around the sides (use a spoon and your fingers to really work the mixture into shape) and place in the freezer.
- Remove the coconut milk cans from the fridge, turn the can upside down and open the opposite side. Gently pour the liquid milk to separate from the hard cream at the bottom (you only want to use the thick part of the coconut, discard the milk, or drink, or use in another recipe like a Thai curry).
- Put the coconut cream into a food mixer or use an electric handheld whisk. Beat for about 5 minutes, stopping occasionally to wipe down the side of the bowl. You will see it becomes the consistency of whipped cream.
- Now melt the chocolate in a metal/or glass bowl over a pan of simmering water. Stir it time from to time until nice and melted. Add the date syrup and vanilla paste, then leave to cool before adding the cream.
- Reserve about 2 teaspoons of the whipped cream (for decoration) then slowly fold the cream into the chocolate mixture, mix well until evenly blended. You might need to use the electric whisk to ensure it is completely combined.
- Remove the nut base from the freezer and pour the chocolate mixture and smooth out until you have an even surface.
- Now carefully spoon the reserved whipped coconut cream over the top of the mousse and then using a skewer or fork to mix up to create a pretty marble effect.
- Refrigerate until set (about 3-4 hours) you can speed this up by freezing. Served super chilled and be prepared to seriously enjoy!