Choc Mint Mousse Cake – raw and vegan and healthy
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| Choc mint mousse cake – delicious – raw and vegan |
Finally this week, here is the recipe for this wickedly delicious choc mint mousse cake.
This is the one we served at the last dinner party.
See raw vegan sweetcorn chowder
for the other courses.
The original recipe came from ‘easy living food’ by Natalie Reid and Noel Marten, but I made a couple of changes as usual.
Firstly I used agave nectar instead of honey, to make it vegan. Secondly, as they tell you in the book, the mousse is very light and needs to be served from the fridge, so I added some coconut oil to the filling just to give it a touch more firmness.
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| Choc mint mousse cake |
The recipe as I made it:
Crust:
1 C almonds
1 C sunflower seeds
1/2 C dates, pitted and soaked
1/4 C coconut oil
pinch of salt
Process the nuts and seeds a little in the food processor.
Add the rest of the ingredients and process till you have a doughy mixture. You may have to stop and push the mixture down the sides a couple of times.
Press the mixture into the bottom of a 23 cm springform baking tin, making sure it is evenly spread. Use a fork and make a whole lot of punctures into the crust. This helps the filling stick to the crust.
Put this in the fridge while making the filling.
Filling:
About 6 ripe avocados (the total volume of the filling once blended needs to be about 1100 ml)
1 1/4 C organic raw cacao powder
1 C agave nectar
1/4 C coconut oil
2 drops peppermint essential oil (do a taste test to see if you need 1 extra drop. Also best to put drops into a teaspoon to make sure you don’t use too much)
Add all the ingredients to a high speed blender and blend well till silky smooth.
Pour into the base and refrigerate for 6 to 8 hours.
There are loads of wonderful raw recipes in this book, and you can buy it online from the easylivingfood website
Bon apetit.
