Enchanting Vegan Chocolate Mousse Cake

Allergens

Nuts (almond)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup agave syrup
• 1/4 teaspoon sea salt
• 2 cups dark chocolate, vegan
• 1/2 cup coconut milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, mix together almond flour, melted coconut oil, agave syrup, and sea salt until well combined. Press the mixture into the prepared pan, creating an even layer for the base.
3. Bake the crust for 10 12 minutes, or until golden brown. Remove from the oven and let it cool completely.
4. In a double boiler or microwave, melt the dark chocolate with coconut milk, stirring occasionally until smooth. Let it cool slightly.
5. Stir in the vanilla extract to the melted chocolate mixture. Pour over the cooled crust and spread evenly.
6. Refrigerate the cake for at least 4 hours or overnight, until set.

Chef’s Insight

To achieve that perfect mousse texture, ensure the chocolate is fully melted before mixing in the coconut milk.

Notes

Ensure the chocolate is vegan and free of dairy products.