Starry Night Tropical Vegan Mousse Cake
This vegan mousse cake recipe is a fusion of tropical flavors and a celestial twist. Perfect for dessert lovers seeking indulgence with a touch of exoticism.
Allergens
Nuts (cashews), Coconut
Ingredients
- 1. 1 cup raw cashews, soaked overnight 2. 3/4 cup canned coconut milk 3. 3/4 cup mango puree 4. 1/2 cup lime juice 5. 1/2 cup maple syrup 6. 1/4 cup coconut oil, melted 7. 1 tsp vanilla extract 8. Pinch of salt 9. 1 1/2 cups crushed graham crackers or vegan biscuits 10. 1/3 cup dairy
- free chocolate chips
Instructions
- Begin by soaking cashews overnight in water. Drain and rinse them well.
- In a blender, combine the soaked cashews, coconut milk, mango puree, lime juice, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
- Transfer the mixture to a large bowl and fold in the melted coconut oil. Mix well.
- Line an 8 inch cake pan with parchment paper. Pour half of the mousse mixture into the pan and smooth the top. Freeze for 1 hour.
- In a separate bowl, mix the crushed graham crackers or vegan biscuits with the chocolate chips.
- Remove the mousse from the freezer and sprinkle the graham cracker chocolate chip mixture evenly over the top. Pour the remaining mousse over it and smooth the surface.
- Return to the freezer for another 3 hours or until firm.
- When ready to serve, allow the cake to thaw slightly before slicing and enjoying the ethereal taste of a tropical paradise.
Chef’s Insight
This recipe is perfect for impressing guests at a dinner party or special occasion.
Notes
Be sure to let the cake thaw slightly before serving for optimal flavor and texture.