Raw Chocolate Mousse Cake

One of my favorite things to experiment with is cacao! I love chocolate so much and think its so awsome that by using an unrefined pure verison of cocoa I can create something really nourishing without comprimising flavour.

I've been making lots of raw cheesecakes recently and thought it was about time to make a fully chocolate version! which I covered in a forrest of all my favorite things ie: cherries, raspberries, strawberries, edible flowers and a little gold dust. I'm really excited to share this recipe and hope that you all enjoy it cause I think its delicious.

Ingredients:

Base-

160g almonds

1 cup coconut

1/2 cup cacao

3/4 cup maple syrup

3 tbsp coconut oil, melted

Filling-

450g cashews

2x 400g cans coconut milk

3/4 cup cacao

3/4 cup maple syrup

1 cup coconut oil

Chocolate drizzle topping-

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cacao

lots of berries and fun things to decorate the top

Method

Soak the cashews in water overnight, rinse them in the morning, set aside.

Using a spring form pan cover the bottom in baking paper and lightly grease sides with coconut oil.

For the base, process the almonds until its at a nice crumb consistency. Pour the almonds into a bowl with the remaining base ingredients. Stir until its all combined and sticks together. Press it firmly into the prepared tin and freeze while you make the filling.

For the filling In a high powered blender pour in cashews, coconut milk, cacao and maple syrup and blend, It usually will take a few goes before its smooth. Once its smooth and silky add the coconut oil and blend until its all mixed in. Pour it on top of the base and freeze overnight.

remove the cake from the freezer 8 hours before serving and decorate it.

For the chocolate dribble icing combine the coconut oil and maple syrup in a saucepan, bring to the boil, remove from heat and add the cacao. stir until combined and drizzle from a spoon over the cake, working quickly add your prefered toppings and refidgerate until you want to eat it.