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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Triple Chocolate Mousse Cake

Gluten-Free, Vegan, Serves 12

For the Chocolate Crust:

  • 1 ½ cups almond flour
  • ¼ cup cocoa powder
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • Pinch of salt

For the Dark Chocolate Mousse Layer:

  • 1 ½ cups dairy-free dark chocolate chips
  • 1 can (14 oz) coconut cream, chilled
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract

For the Chocolate Avocado Mousse Layer:

  • 2 ripe avocados, peeled and pitted
  • ¼ cup cocoa powder
  • ¼ cup maple syrup
  • 2 teaspoons vanilla extract
  • Pinch of salt

For the Chocolate Ganache:

  • ½ cup dairy-free dark chocolate chips
  • ¼ cup coconut cream
  • 1 tablespoon maple syrup

Directions:

Mix almond flour, cocoa powder, melted coconut oil, maple syrup, and a pinch of salt until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to create the crust layer. Place in the freezer while you prepare the mousse layers. Melt the dairy-free dark chocolate chips in a heatproof bowl using a microwave or double boiler. Let it cool slightly. Whip the chilled coconut cream in a separate bowl until light and fluffy. Add maple syrup and vanilla extract, and continue to whip until well combined. Gently fold the melted dark chocolate into the coconut cream mixture until smooth and uniform. Spread the dark chocolate mousse evenly over the crust layer in the springform pan.

Place in the refrigerator while you prepare the next layer. In a food processor, blend the ripe avocados, cocoa powder, maple syrup, vanilla extract, and a pinch of salt until smooth and creamy. Remove the pan from the refrigerator and carefully spread the chocolate avocado mousse over the dark chocolate mousse layer. Heat the dairy-free dark chocolate chips, coconut cream, and maple syrup until melted and smooth in a microwave-safe bowl or small saucepan. Let the ganache cool slightly before pouring it over the top of the cake. Return the cake to the refrigerator and set it for at least 4 hours or until the mousse layers are firm. Once the cake is set, remove it from the springform pan and place it on a serving plate.

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