Chocolate Mousse Cake
Serves: 12
Makes one 8-inch cake
INGREDIENTS
Cashew Crust
- 1/3 cup raw unsalted cashews
- 3-4 dates (about ¼ cup),softened in hot water (at least 5-10 minutes)
- 3 Tablespoons almond, oat, or soy milk (non-sweetened)
- ½ teaspoon vanilla extract
- 1 cup whole wheat flour
Chocolate Mousse
- 2 cups of non-dairy chocolate chips
- 2 boxes of extra-firm silken tofu
- 1/3 cup pre-soaked dates
- 1 teaspoon vanilla
Raspberry Sauce
- 10 oz unsweetened frozen raspberries,thawed
- ¼ cup
- maple syrup
- Cashew Crust
DIRECTIONS
To make the cashew crust:
- Preheat oven to 350 degrees.
- Place a piece of parchment paper at the bottom of the spring form pan.
- Place the cashews, softened dates, milk, vanilla, and flour in a food processor and blend until well combined. The texture should be of a fine meal.
- Pour into a prepared pan and press the crust at the bottom of the pan.
- Bake for 25 minutes or until light brown and dry.
To make the chocolate mousse:
- Melt the chocolate chips in a double boiler over simmering water.
Combine tofu, dates, vanilla, and melted chocolate chips in a food processor for 2 minutes or until very smooth and completely combined. Scrape down the sides of the food processor during this process. - Lightly oil (cooking spray or towel with oil) the sides of the cake pan above the pre-baked crust.
- Pour the mousse mixture into the pan.
- Bake for 35 minutes at 350 degrees.
- Let cool for 10 minutes. Run a paring knife around the inside of the pan. Let the cake cool completely and then refrigerate.
To make the raspberry sauce:
- In a blender combine the raspberries and the maple syrup and blend until very smooth.
- Drizzle on top of chocolate mousse cake.