What better way to say I love you to your sweetheart than with these mini raw vegan chocolate mousse cakes?! They’re decadent, rich, creamy, and perfect to share after a romantic dinner or with a friend. These cakes are nutrient dense and packed with healthy fats, so a little bite goes a long way! Since this recipe makes 4 cakes, you can extend the gift of chocolate goodness for the rest of the week!
Ingredients:
Crust:
1/2 cup unsweetened coconut flakes
1/2 cup raw almonds
4 pitted medjool dates
1/2 tsp. vanilla extract
pinch of sea salt
pinch of cinnamon
Mousse:
1 canned coconut milk refrigerated (we are only using the solid coconut milk that rises to the top of the can. Save the liquid for smoothies or other recipes!)
1/4 cup cacao powder (aka 4 Tbsp.)
2 Tbsp. almond butter
3 Tbsp. maple syrup
1/2 tsp. vanilla extract
pinch of sea salt
pinch of cinnamon
Directions:
Step 1: Place the 4 dates in a cup of water to soak for 10 minutes (this step is not necessary but makes the dates easier to blend). While these are soaking, take out the rest of your ingreidents and your food processor or high speed blender. Line 4 ramekins with saran wrap.
Step 2: Place crust ingreidents into food processor and blend until evenly combined (about 1 minute). Remember to remove the pits from the inside of dates before blending them! Once mixture is ready, split dough into fours and press down crust into the bottom of the ramekins.
Step 3: Place mousse ingredients into the food processor and blend until evenly combined. It should create a thick and creamy pudding-like texture. This batter tastes delicious btw! Evenly distribute the mousse mixture into the 4 ramekins on top of the crust.
Step 4: Place in the fridge for at least 2 hours. Top with cacao powder, melted chocolate, sliced almonds, peanut butter, or whipped cream if desired and enjoy!