Heavenly Vegan Mexican Chocolate Mousse Cake

Allergens

Nuts

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup cacao powder
• 1/4 cup coconut sugar
• 1/4 teaspoon sea salt
• 1/3 cup coconut oil, melted
• 1 tablespoon pure vanilla extract
• 2 ripe avocados, pitted and peeled
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon chili powder (adjust to taste)
• 1/3 cup almond milk
• 1/2 cup dairy
• free chocolate chips, melted
• Optional: fresh berries and chopped nuts for garnish

Instructions

1. In a large bowl, combine the almond flour, cacao powder, 1/4 cup coconut sugar, and sea salt. Stir in the melted coconut oil and vanilla extract until well mixed. Press this mixture into the bottom of a springform pan to create the base layer.
2. In another bowl, mash the avocados until smooth. Add 1/2 cup cocoa powder, 1/4 cup coconut sugar, ground cinnamon, and chili powder. Stir in almond milk gradually until you achieve a creamy, mousse like consistency.
3. Pour the avocado mousse over the base layer and smooth the top with a spatula. Chill both layers in the freezer for 15 minutes to set.
4. In a microwave or double boiler, gently melt the chocolate chips. Remove both layers from the freezer and drizzle the melted chocolate over the avocado mousse. Use a skewer or toothpick to create swirls if desired.
5. Return the cake to the freezer to set completely, about 30 minutes.
6. To serve, gently remove the cake from the springform pan and place on a serving plate. Garnish with fresh berries and chopped nuts as desired. Slice into four servings and enjoy!

Chef’s Insight

Balancing spicy and sweet flavors is key to this dish, so adjust the chili powder to your preference.

Notes

Ensure that all ingredients are at room temperature before starting the recipe.