Chocolate Avocado Paleo Mousse Cake

Allergens

Nuts (Almond)

Ingredients

• 100g dark chocolate (at least 70% cocoa)
• 2 ripe avocados
• 1/3 cup coconut cream
• 1/4 cup raw honey
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup almond meal
• 3 tbsp unsweetened cocoa powder
• 3 tbsp coconut flour
• 2 tbsp unsalted grass
• fed butter or coconut oil (melted)

Instructions

1. Begin by melting the dark chocolate in a double boiler or microwave, stirring until smooth and glossy. Set aside to cool slightly.
2. In a blender or food processor, combine avocados, melted chocolate, coconut cream, honey, vanilla extract and salt. Blend until completely smooth and creamy, ensuring no lumps of avocado remain.
3. Meanwhile, mix together almond meal, cocoa powder, and coconut flour in a separate bowl. Add the dry mixture to the chocolate avocado blend and continue blending until fully combined. The batter should have a thick, mousse like texture.
4. Preheat your oven to 350°F (175°C). Grease or line an 8 inch springform pan with parchment paper. Pour in the batter and smooth the top with a spatula.
5. Bake for about 22 25 minutes, until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before removing it.

Chef’s Insight

For a little extra indulgence, serve this cake alongside our velvety Dark Chocolate Avocado Pudding.

Notes

The key to the perfect texture lies in blending the avocado and chocolate until smooth, then combining it with dry ingredients until you get a thick mousse-like batter.