I'm really getting into the idea of raw desserts lately. I would love to be a raw vegan, but currently don't have all of the discipline it takes to make such a commitment. In the meantime, I am trying to add raw vegan items into my diet whenever I can; and dessert is such a tasty time to make those switches. Try these decadent chocolate peanut butter mousse cakes and you'll be tempted to do so as well.
Raw Chocolate Peanut Butter Mousse Cakes |
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Gypsy Boots Trail |
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Prep Time
25 minutes |
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Freeze Time
overnight |
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Total Time
1 night 25 minutes |
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Ingredients
- 3/4 cup coconut milk, full-fat and chilled in fridge
- 1/2 cup almonds
- 1/2 cup dates
- 2 tbsp cocoa powder
- 1 1/2 tbsp peanut butter
- 1 tbsp honey, melted
- 1 tbsp coconut oil, melted
Directions
- Allow dates to sit in a bowl of hot water for 10 minutes in order to soften up
- While dates are soaking, add almonds to your food processor and pulse until they are finely chopped and crumb-like
- Add dates to almonds and pulse again until both are blended and ball-up into a paste like texture
- Divide this mixture up between 6 lined muffin tray cups and press mixture down flat to act as the bottom base layer for the mousse cakes. The base layer can be as thick or thin as you prefer, mine was about 1/4 cm thick.
- Place muffin tray in freezer while you make the mousse filling
- Add remaining ingredients to a small bowl and whisk together until smooth and all ingredients are incorporated
- Pour mousse mixture over frozen almond/date base in the muffin tray and return tray to freezer to freeze overnight
- Remove mousse cakes from freezer 10 minutes before serving to allow them to soften slightly
Notes |
- Get creative with these mousse cakes by substituting in almond butter or another nut butter or even by making it extra chocolatey by adding cocoa powder to the base layer
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