Vegan Mexican Chocolate Mousse Cake

Allergens

Nuts

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup agave syrup
• 3/4 cup coconut oil, melted
• 1 teaspoon ground cinnamon
• Pinch of chili powder
• 1 1/2 cups dairy
• free chocolate chips
• 1 can full
• fat coconut milk
• 1/4 teaspoon sea salt
• 1/3 cup unsweetened cocoa powder
• Fresh berries for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a bowl, combine the almond flour, agave syrup, half of the melted coconut oil, cinnamon, chili powder, and salt. Mix until a dough forms.
2. Press the mixture into the bottom of an 8 inch cake pan, ensuring an even layer. Bake for 15 minutes or until golden brown. Remove from oven and let cool completely.
3. In a double boiler, melt the chocolate chips with the remaining coconut oil. Stir until smooth.
4. In another bowl, combine the coconut milk and cocoa powder. Whisk until smooth and well incorporated. Add the melted chocolate mixture to the coconut milk cocoa mix and stir gently until combined.
5. Pour the chocolate mousse over the cooled cookie base and refrigerate for at least 4 hours or overnight.
6. To serve, garnish with fresh berries and enjoy the symphony of flavors that dance on your taste buds.

Chef’s Insight

The combination of spices enhances the chocolate flavor while providing a hint of heat.

Notes

...