Vegan Chocolate Mousse Torte with Raspberry Sauce and Coconut Whip

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups dairy
• free chocolate, chopped 1 cup unsweetened almond milk 1/4 cup coconut oil 1/4 cup pure maple syrup 1 tsp pure vanilla extract 1/4 tsp salt 2 cups raw cashews, soaked overnight and drained 3 tbsp nutritional yeast 1/2 cup fresh raspberries 1 can full
• fat coconut milk, refrigerated overnight 1/4 cup powdered sugar

Instructions

1. a. In a double boiler, gently melt the chocolate and coconut oil until smooth. Let it cool to room temperature. b. Blend soaked cashews with almond milk, maple syrup, vanilla extract, and salt in a high speed blender until completely smooth and creamy. c. Once the chocolate has cooled, add it to the cashew mixture along with nutritional yeast. Blend again until well combined. d. Pour half of the chocolate mousse into a springform pan and freeze for 30 minutes. e. In the meantime, prepare the coconut whip by scooping the solid cream from the top of the chilled coconut milk, avoiding the liquid. Whip it with powdered sugar until fluffy. f. Add the remaining chocolate mousse on top of the frozen layer and spread evenly. Freeze for another 30 minutes. g. Prepare the raspberry sauce by gently heating raspberries in a saucepan, then straining them through a fine mesh sieve to remove seeds. Allow to cool. h. Remove the torte from the freezer and pour the raspberry sauce over the top. Spread it evenly using an offset spatula. i. Pipe the coconut whip around the edge of the torte and in the center, creating a beautiful presentation. j. Freeze until firm, about 2 hours. k. Before serving, let the torte sit at room temperature for about 10 minutes to soften slightly. Release the springform pan and transfer it onto a serving plate.

Chef’s Insight

Make sure the chocolate is completely cooled before incorporating it into the mousse to prevent the mixture from becoming too runny.

Notes

Allow the coconut milk to chill overnight for optimal results in the whipped cream component.