Exquisite Venezuelan-Inspired Vegan Chocolate Avocado Mousse Cake
This exquisite Venezuelan-inspired vegan chocolate avocado mousse cake is perfect for special occasions. It combines rich flavors with a sophisticated touch and includes allergen-friendly options. This advanced recipe ensures a sensational mouthfeel, captivating aroma, and stunning presentation.
Allergens
Tree nuts (hazelnuts), Coconut
Ingredients
- 2 ripe Hass avocados, pitted and peeled
- 1/2 cup unsweetened cocoa powder
- 3/4 cup coconut sugar
- 1/2 cup almond milk
- 1/3 cup coconut oil, melted
- 1 tsp pure vanilla extract
- A pinch of sea salt
- 1/4 cup chopped hazelnuts for garnish
- Fresh raspberries for garnish
Instructions
- In a food processor, blend avocados until smooth and creamy.
- Add cocoa powder, coconut sugar, almond milk, melted coconut oil, vanilla extract, and sea salt. Blend until fully combined and smooth.
- Pour the mixture into a springform pan and spread evenly.
- Refrigerate for at least 6 hours or overnight to set.
- Before serving, top with chopped hazelnuts and fresh raspberries.
Chef’s Insight
For a more decadent dessert, serve with a side of vegan whipped cream or coconut ice cream.
Notes
Feel free to experiment with different nuts and berries for garnish to suit your personal taste or dietary restrictions.