I’m in chocolate heaven…
Are you ready to get the full load of chocolate? If not, then this recipe is not for you. If yes, you’re just a step away from the dreamiest, vegan chocolate mousse cake in the world. Most likely.
Let’s start from the bottom: This Almond Chocolate Mousse Cake has a brownie-inspired cake base, which is so nice and gooey… I’m actually wondering why I didn’t make plain brownies like that before, but things can always change… It is made with almond butter and apple sauce and thus gives it also a healthy touch, which is really nice to know while you’re eating it. 🙂
So the base is still not meeting your chocolate needs? You’re fortunate, I have a solution for that: just top it with this almond chocolate mousse of which you’ll find the recipe below and I promise, you won’t need any chocolate for the next week or so (okay, let’s say for the next day). By the way, the mousse on its own makes a really nice dessert as a vegan mousse au chocolat. And as it doesn’t contain any eggs or dairy, it is also a perfect dessert to bring for barbecues.
But let’s get back to track: To top all this chocolate goodness we’ll sprinkle some roasted almonds on this heavenly chocolate treat. Because adding some nuts never hurt someone, right? 😉
- 50 g all purpose flour
- 1 Tbsp soy flour
- 2 Tbsp water
- 2 Tbsp cacao
- 2 Tbsp coconut sugar
- 1 Tsp baking powder
- 2 Tbsp almond butter
- 4 Tbsp apple sauce (unsweetened)
- Coconut oil for greasing
- 50g + 30g almonds, roasted
- 1 Tsp + 1 Tbsp coconut oil
- 80 g vegan dark chocolate
- 1 avocado
- 2 Tbsp non-dairy milk
- 2 Tbsp maple sirup
- Pinch of salt
- Start with roasting the almonds in the oven at 180°C. They will need about 20 minutes.
- Meanwhile mix all cake base ingredients in a bowl and stir well to make a smooth dough.
- Spread out the dough evenly in a springform baking tin, then bake along with the almonds for about 20 minutes or until a fork comes out almost clean. Leave the cake base in the tin to cool down.
- While the base is cooling, chop 30 g of the roasted almonds roughly and set aside.
- When the cake base has cooled to room temperature start with making the mousse topping: put the rest of the roasted almonds into a food processor, add 1 Tsp coconut oil and grind very finely.
- Melt the chocolate and add to the ground almonds together with the avocado flesh, non-dairy milk, maple sirup and 1 Tbsp coconut oil. Mix well.
- Adjust sweetness with maple sirup and season with a little bit of salt.
- Pour the mousse mixture onto the base into the tin, spread evenly, then sprinkle with the chopped almonds and press them into the mousse a little bit. Let the cake sit in the fridge for at least 1 hour before removing it from the springform tin.
- Serve with fresh fruit and berries!