Vegan Triple Chocolate Mousse Cake

Cashews blended into an extra smooth and creamy vegan chocolate mousse, spread over a chocolate nut based crust, and topped with sweet dark chocolate. 3 layers of rich and creamy chocolate...and did I mention no-bake, super easy, vegan, healthy...ish, and so delicious!

INGREDIENTS

1 cup raw walnuts
1/2 cup raw unsweetened coconut flakes
1 1/2 cups (about 10 ounces) pitted packed dates
1/2 cup unsweetened cocoa powder
1 pinch flaky sea salt
2 cups raw cashews
1 can (14 ounce) full fat coconut milk
1/2 cup unsweetened cocoa powder
1 tablespoon instant coffee powder
2 teaspoons vanilla extract
1/4-1/2 cup real maple syrup
8 ounces dark chocolate
2 tablespoons creamy peanut butter or almond butter

INSTRUCTIONS

See original recipe: https://www.halfbakedharvest....

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NOTES

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Vegan Triple Chocolate Mousse Cake

1 cup raw walnuts 
1/2 cup raw unsweetened coconut flakes 
1 1/2 cups (about 10 ounces) pitted packed dates 
1/2 cup unsweetened cocoa powder 
1 pinch flaky sea salt 
2 cups raw cashews 
1 can (14 ounce)  full fat coconut milk 
1/2 cup unsweetened cocoa powder 
1 tablespoon instant coffee powder 
2 teaspoons vanilla extract 
  1/4-1/2 cup real maple syrup 
8 ounces dark chocolate 
2 tablespoons creamy peanut butter or almond butter

[
  {
    "@type": "HowToStep",
    "text": "1. To soak the cashews. Place the cashews in medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for at 30 minutes or up to overnight. Drain well. 2. Meanwhile, make the crust. Line an 8-inch spring form pan with parchment paper. In a food processor, combine the walnuts, coconut, dates, cocoa powder, and a pinch of salt. Pulse until finely ground and the mix forms a ball, about 2-3 minutes. Press the mixture into the bottom of the prepared pan, making sure to pack it in tightly.3. To make the mousse. Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a food processor or high powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the mousse. Transfer to the fridge and chill for at least 2 hours, or overnight.4. In a small, microwave safe bowl, melt together the chocolate and peanut butter until smooth, about 30 second to 1 minute. Let cool 5 minutes and then spread the chocolate overtop the cake. Return to the fridge to set up, about 10 minutes or until ready to serve. 5. Slice and serve! Keep the cake stored in the fridge."
  }
]

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Nutrition

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Serving Size: 1 recipe (646g)
Recipe Makes: 1

Calories: 3600
Calories from Fat: 2481 (69%)

Amt Per Serving		% DV

	Total Fat 275.6g	368 %
	Saturated Fat 86.9g	435 %
	Monounsaturated Fat 110.3g
	Polyunsanturated Fat 62.2g
Cholesterol 13.6mg		4 %
Sodium 192.6mg		7 %
Potassium 3981.8mg		105 %
Total Carbohydrate 254.2g		75 %
	Dietary Fiber 46.1g	184 %
	Sugars, other 208.1g
Protein 76.7g		110 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3600

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