Raw Chocolate Mousse Cake – Best Yet

I have just created the most delicious cake ever! Wow, now that’s quite a statement, and it has come out of necessity. My food processor broke today, right in the middle of making cakes for the transition town community cafe.
So I have had to improvise. Well, it has paid off and before I forget what I did, here it is.

Base;
100g ground almonds

100g linwoods seed mix
100g of dates
100g shredded coconut
30g cacao butter, melted

Place all of the ingredients into the food processor and blend until smoothish, then add the cacao butter. Pour and flatten in a tin and place in the fridge to set for 20 mins.

Mousse;
1 avocado

1/2 cup of dates (pre-soaked for 30 mins), use the water as well
1/2 cup of cashews (pre-soaked for 30 mins)
1 banana
1/2 cup of cacao powder
1/2 cup of coconut nectar
3 tbs maple syrup
1/2 tin of coconut cream
50g cacao butter (only add at the very end)

Blend all of the ingredients, except for the cacao butter, until you have a beautiful smooth mousse. The, add the melted cacao butter and blend until completely mixed in – this is to help it set into a cake topping. If you wanted to just eat this as a mousse you could leave this out.

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