Vegan Chocolate Mousse Torte with Coconut-Lime Cream

Allergens

Almonds, Coconut

Ingredients

• 6 oz dark chocolate (vegan)
• 1/2 cup coconut milk
• 1/4 cup almond flour
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup vegan cream cheese
• Zest and juice of 2 limes
• 1 cup powdered sugar
• Fresh raspberries for garnish
• Cacao nibs for garnish

Instructions

1. Melt the chocolate in a double boiler or in the microwave in 30 second increments, stirring between each increment until completely smooth. Set aside to cool slightly.
2. In a separate bowl, mix together the almond flour, coconut oil, vanilla extract, and a pinch of salt. Stir in the cooled chocolate until well combined.
3. Press the mixture into the bottom of a 9 inch springform pan lined with parchment paper, and chill in the refrigerator while preparing the mousse.
4. In a large bowl, whisk together the coconut milk, vegan cream cheese, lime zest, lime juice, and powdered sugar until smooth and fluffy.
5. Spread the mixture over the chilled base layer in the springform pan, smoothing the top with an offset spatula.
6. Refrigerate for at least 4 hours or overnight to set.
7. To serve, remove the sides of the springform pan and place the torte on a serving plate. Garnish with fresh raspberries and cacao nibs.

Chef’s Insight

For a touch of luxury, serve the torte with a drizzle of melted chocolate or a sprinkle of edible gold leaf.

Notes

This dessert is best enjoyed chilled and at room temperature for optimal texture and flavor.