And yet another decadent recipe made from…yup, you guessed it, cashews.

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If anything, please please pretty please try the chocolate mousse middle. It’s worth it. I promise!

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Raw Chocolate Mousse Cake Recipe

Raw vegan, gluten, egg, soy, and dairy-free

Ingredients

  • 1 1/2 c soaked cashews, drained
  • 1/3 c raw cacao powder (or regular cocoa powder)
  • 2 tsp vanilla
  • 1/4 c agave
  • 1 1/4 c water
  • 1/4 c melted coconut oil
  • 1 c. cashews, soaked for 2 hours
  • 1 c. macadamia nuts, soaked for 2 hours
  • 1 c. almond or oat flour
  • 1/2 c. raw cacao powder
  • 2 medjool dates, chopped
  • 2 Tb agave or maple syrup
  • 2 tsp coconut oil

Directions

  1. For the mousse: Combine the first six ingredients into a high speed blender until smooth and thick. Cover and freeze so it can set while you make the cake.
  2. Mix the cashews and macadamia nuts in a food processor until crumb-like. You might have to do this in 2 batches, depending on your food processor size.
  3. Add the remainder of ingredients into the processor and pulse until a smooth dough forms.
  4. Line a loaf pan with wax paper. Place dough in pan and with hands, pat down until dough forms into pan. Freeze for 25 minutes.
  5. Take cake out of pan and gently cut into 1/2″ slices.
  6. Top with chocolate mousse and cover with another cake slice.
  7. Freeze again.
  8. Cover with my raw chocolate sauce and decorate with berries.

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