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Vegan Avocado Chocolate Mousse Cake


Avocado Chocolate Mousse Cake

A chocolate cake that needs no baking and contains no refined sugars. This one is made with a good amount of avocado that gives it all the creaminess that I love about mousse au chocolat but without the guilt. It’s topped with fresh seasonal blackberries and keeps well frozen.

This avocado chocolate mousse cake is very easily done and and is sure to wow your guests and loved ones. It contains no refined sugars or dairy and it’s gluten free.

INGREDIENTS

For the base:

125g (1 cup) almonds
4 tbsp cocoa powder
2 tbsp coconut oil
3 tbsp dark maple syrup, or sweetener of your preference

For the cream:

450g (1lb) avocado pulp, about 4 medium ripe avocados
250ml (1 cup) dark maple syrup
125ml (1/2 cup) cold water
100g (1 cup) medjool dates, pitted
8 tbsp cocoa powder
2 tsp vanilla bean (extract)

INSTRUCTIONS
Place all the ingredients for the base into a food processor and pulse until combined. Don’t over process it or it will turn into a paste, you still want some crunch in it and the base to hold together. Transfer it into a loose bottom tin and flatten it out evenly. I prefer loose bottom tins because it is so much easier to get cake out of them, especially no-bake cakes. The base will seem crumbly and rather sticky but don’t worry, once it’s frozen it will hold together very nicely. Transfer the form into the freezer and proceed with the cream.

Half the avocados, remove the stones and scoop the flesh into the bowl of a food processor. Make sure the avocados are ripe. If you are unsure about how ripe they are you can look at this post. Remove the pits from the dates and add them with the rest of the cream ingredients into the bowl. Process for several minutes until perfectly blended. Depending on your avocados and dates you might need a few more spoons of water. The consistency should be silky smooth.

Take the cake from out of the freezer and tip the cream onto the base. Spread it evenly with a spatula and tap the form against your kitchen counter a few times to release possible bubbles that are caught in the cream. Return it to the freezer and let it sit for about 2 hours.

Once frozen, spread a layer of berries on top. There is an easy way to get a neatly looking cake without spending an hour on arranging the berries. Simply lay a neatly placed ring of berries at the edge of the form and tip the rest of the berries into the center. Spread them gently with your fingertips and you are done. This will take little time and look like you arranged each single blackberry.

Return the avocado chocolate mousse cake to the freezer and take it out about half an hour before you want to eat it. Keep in mind this is a mousse cake. It will be very soft, creamy and rich so if you do want perfect slices you will have to keep it a bit more on the frozen side.

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Carrot Cake Quinoa Bites

Carrot cake for lunch, breakfast anyone or anytime for that matter ? High protein, vegan, grain free, gluten free, sugar free, dairy free, and its VEGETABLES so you can stuff your face

CARROT CAKE QUINOA BITES
Serves: 12-22

Healthy, quinoa carrot cake bites. Full of fiber, protein and naturally sweetened, these vegan bites are my favorite way to start the day! It’s everything you love about carrot cake with none of the negative consequences to your insulin levels!

INGREDIENTS
½ cup cooked quinoa
2 tbs. date puree (4-5 dates soaked and pureed)
2 carrots, grated
1 tsp. chia seeds
1 tsp ground flax
1 tsp. cinnamon
1 tbs. coconut flour
3 tbs. cashew milk
3 tbs. hemp seeds
2 tbs. chopped walnuts
2 tbs. chopped raisins
4 scoops stevia (1-2 packets of sweetener of choice)
1 tsp. vanilla
Optional: 2 scoops plant based vanilla protein powder (Sunwarrior, vega or any protein you like)
6 tbs. unsweetened cashew milk
For the frosting:
1½ tbs. coconut butter
2 tsp. maple syrup
3 tbs. cashew milk, unsweetened
1 tsp. chia seeds, preferably white

INSTRUCTIONS

-Cook and cool quinoa.
-Soak dates in hot water 20 minutes, puree or mash with fork.
-In a small bowl combine cocout butter, maple syrup, cashew milk and chia seeds. -Microwave for 20 seconds to get all ingredients to the same temperature. Stir to combine and place in fridge while you assemble the carrot cake bites.
-Grate carrots into a large bowl. Add quinoa, date puree, chia, flax, cinnamon, coconut flour, cashew milk, hemp seeds, stevia and vanilla extract. Stir with a spoon until all ingredients are thoroughly combined.
-If you are adding the optional protein powder, add it and the additional cashew milk to the bowl. Stir until all the protein powder has been integrated into the quinoa mixture.
-Chop walnuts and raisins and add to the mixture, making sure they are evenly distributed.
-Roll the mixture into equal sized balls, using a tablespoon to evenly measure out the mixture. I simply scoop out a tablespoon worth of batter into my hands and roll into a ball.
-The recipe will make 12-14 balls without protein powder and 20-22 ball with protein powder.
-Take the frosting out of the fridge, dip half the ball into frosting and set on a plate or tupperware covered in wax paper.
-Place in fridge overnight or freeze for 15-20 minutes to get the coconut butter frosting to set.