Vegan Chocolate Raspberry Mousse Cake

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Introducing my latest creation… Vegan Chocolate Raspberry Mousse Cake. Quite often referred to as ‘cheesecakes’, I’ve decided to go with mousse cake, as I don’t think they quite resemble their traditional counterpart, and there is certainly no cheese in sight!

This cake is made up entirely of nuts, dates, natural sweeteners and fruit. It is vegan, dairy free, gluten free and refined sugar free and utterly delicious.

Beware, this cake can be quite expensive to make, but it does make a fair bit. You can easily half the recipe, if you aren’t going to eat it all. I gave a lot away, and I still have containers worth in my freezer.

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Vegan Chocolate Raspberry Mousse Cake

Ingredients

Base
100g almonds
50g macadamias
100g medjool dates (roughly 8-10)
40g (1/2 cup) desiccated coconut
1 tbsp coconut oil, softened

First Layer
1 1/2 cup cashews (soaked for 4-6 hours, or overnight)
1 tbsp coconut oil
1 tbsp vanilla essence
2 tbsp rice malt syrup (or sweetener of choice)
water, to the right consistency

Chia Jam
1 cup of frozen raspberries, defrosted
1 tbsp rice malt syrup, optional
1 1/2 tbsp chia seeds
water, to loosen/thicken

Top Layer
1 1/2 cup cashews, soaked
3 tbsp raw cacao powder
1 tbsp coconut oil
1 tbsp vanilla essence
2 tbsp rice malt syrup
water, to the right consistency

To assemble

1. Prepare chia jam by mushing the raspberries, adding the chia seeds, syrup and a dash of water and leaving to sit for at least 15 minutes for the liquid to be absorbed by the chia. Set aside.

2. Line a square slice tin (I used a 15cm x 15cm tin) with baking paper.
3. Blend almonds and macadamias in a food processor until a chunky crumb is formed. Add dates, coconut oil and water if needed to bring together. Press mixture into lined tin evenly and place in freezer to firm up.

4. For the first layer, blend all the ingredients in a high speed blender or food processor until smooth. You may need to add a dash of water or two to bring it together.
5. Take the tin out of the freezer and add the cashew mixture on top evenly.
6. On top of the first layer, spread an even layer of chia jam and place back in freezer to set.

7. For the top layer, repeat step 4, adding a little bit more water as the cacao makes the mixture dryer. Spread evenly on top of the chia jam layer and place back in freezer to set for at least 2-4 hours.

8. Once firm, you can slice into desired pieces and top with pretty things such as more chia jam, raspberries, coconut flakes, cacao nibs or even some raw choc!
PS. The cake is best kept in the freezer or a cold fridge, and taken out 10 minutes before eating to soften a bit.

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Notes
You can replace the rice malt syrup with coconut nectar, agave syrup, honey if you aren’t vegan or any other natural sweetener.
The slice isn’t actually all that sweet, but that is how I like it. Feel free to add more rice malt syrup.
You can use raw or home-roasted nuts, entirely up to you!

The cake will keep for up to a month in the freezer or a week in the fridge.

 

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