Description
This is one of the creamiest, smoothest, richest, chocolate mousse cakes you’ll ever eat. It will make you happy since it’s made with healthy ingredients.
Ingredients
Scale
Chocolate Brownie Crust
- 1/2 cup smooth almond butter 128 grams
- 2 tablespoons organic coconut oil, refined, (28 grams) melted and cooled to almost room temp
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup blanched almond flour 24 grams
- 1/2 cup raw cacao powder 48 grams
- 1/4 tsp baking soda
- 1/8 tsp sea salt
Mousse Filling
- 1/4 cup coconut oil, (56 grams)
- 3 -5.4oz cans coconut cream, 2 cups
- 3/4 cup pure maple syrup
- 3/4 cup raw cacao powder, (72 grams)
- 3/4 cup mashed ripe avocado, (1 large avocados)
- dash sea salt
- 2 tsp vanilla extract
Instructions
Chocolate Brownie Crust:
- Preheat your oven to 350 degrees.
- Lightly oil the sides and bottom of a 7” springform pan.
- Mix all ingredients together in a bowl until a thick cookie dough forms.
- Spread into bottom of the springform pan. Bake 10 minutes until just set, don’t let it overcook or it will get dry and crumbly.
- Remove and cool while you prepare the chocolate mousse.
Mouse Filling
- Melt coconut oil and let cool to almost room temperature.
- Put coconut oil, coconut cream, maple syrup, cacao, avocado, salt, and vanilla in a food processor and process until smooth.
- Make sure that the crust has cooled after baking, then pour the chocolate mousse filling into the pan. Spread the filling evenly and place in the refrigerator for 4 hours or overnight to allow it to set and harden.
- Top with shaved dark chocolate.
Notes
4 hours chill time
The Chocolate Brownie Crust is incredible, but if you want an easier no bake crust use the Chocolate Crust from the Paleo Red Velvet Cheesecake .
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Cuisine: Vegan, Paleo, Gluten-free