Chocolate Mousse Cake

Gluten free, wheat free, grain free, dairy free, egg free, soy free, tree nut free, peanut free, refines sugar free - can be vegan (just swap honey for maple syrup or rice malt syrup)

Ingredients:

Coconut Rough Crust
2 cups desiccated coconut (170g)
¼ cup raw honey (or other preferred sweetener)
1 tbsp coconut oil
2 tbsp raw cocoa

Chocolate Mousse Filling
2 avocados, peeled and pitted
½ cup, plus 1 tbsp raw cocoa
½ cup raw honey (or other preferred sweetener)
1 tbsps vanilla extract
3 tbsps coconut oil
400ml can coconut cream (placed in freezer for an hour)

Chocolate Fudge Sauce
¼ cup maple syrup
2½ tbsps raw cocoa

Method:

Coconut Rough Crust

• Place all ingredients into the bowl of a food processor
• Blend until the mix has combined and comes together
• Scrape into the base of a lined pie dish or spring form pan
• Press mixture evenly into the dish using back of a spoon
• Place in fridge while you make the chocolate mousse

Chocolate Mousse

• Place all ingredients into bowl of food processor
• Process until smooth and well blended together 7-10 minutes
• Scrape onto prepared crust, spreading with a spatula until smooth

Chocolate Fudge Sauce

• Mix together maple syrup and cacao until smooth
• Drizzle fudge sauce over the mousse
• Refrigerate for at least 4 hours
• To serve, drizzle with remaining fudge sauce
  
  

 Recipe From happytummies.com.au - Copyright 2017 Happy Tummies