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Triple Chocolate Mousse Cake
Corinne Weijschedé
Dutch Foodie, Mom of three, Flight Attendant + Author of It's a Healthy Piece of Cake
Instagram: @healthypieceofcake | healthypieceofcake.eu
INGREDIENTS
Crust
Small amount of vegetable oil
60 g raw pecans
40 g dried, unsweetened, grated coconut
6 medjool dates (pitted)
60 g almond flour
30 g raw cacao powder
1 tsp pure vanilla powder
60 g melted coconut oil (first weigh, then melt)
Small pinch of gray salt
50-70 g raw buckwheat grains
Filling
First Layer
2 avocados (medium-sized and ripe)
75 g melted coconut oil (first weigh, then melt)
20 g raw cacao powder
2 teaspoons cinnamon (powder)
15 ml natural vegan syrup/sweetener
1 tsp pure vanilla powder
Second Layer
40 g dark chocolate, dairy-free, 72% cacao
20 g lecithin granulate 98%
360 ml almond milk (unsweetened)
50 g coconut oil (soft)
Toppings
65 g melted dark chocolate, dairy-free, 85% cacao
Whipped coconut cream
Fresh cherries or raspberries
METHOD
Lightly grease baking mold. Cut pitted dates into pieces. Blend pecans, coconut and dates until moderately smooth. Turn off the blender, stir well and add almond flour, cacao powder, vanilla powder, salt and melted coconut oil. Turn on blender and mix. Turn off blender and stir. Drain buckwheat grains completely and add to the mixture. Stir well. Divide the mixture over the entire bottom of the greased baking tray. Press down lightly with the back of a spoon. Set aside, covered, at room temperature. Rinse out the blender thoroughly with hot water. Make the filling. First Layer Cut avocados (peeled and pitted) into pieces and place with the melted coconut oil, cacao powder, cinnamon, syrup and vanilla in the blender. Mix until smooth. Turn off blender and stir well. Now divide this mixture equally over the crust. Set aside, covered, at room temperature. Clean your blender. Second Layer Break dark chocolate into pieces. Warm almond milk on very low heat and melt pieces of chocolate into the milk. Keep stirring. When the chocolate is completely melted, pour the chocolate almond milk into the blender and add the lecithin and coconut oil and blend until smooth. Let cool before pouring the chocolate almond milk over the first layer. Place covered in the refrigerator and leave overnight. Garnish with toppings. Note The crust is quite soft. So gently slide it from the baking tray with a spatula.
Something New to Try
Roasted pulled oyster mushroom (rryngii). You pull them apart with two forks in very fine wires after roasting them in the oven. In combination with a stew of sweet potatoes and raw lettuce and a delish sauce, such a great combo!
The Impact of Food
I notice that even though I’m older I have a lot more energy now. As a young girl, I often found my work as a flight attendant pretty hard during a long-haul night flight. Not anymore! In addition, I’m 48 and my skin looks pretty good.
Food Secret I Swear By
Raw organic coconut nectar. Especially as an ingredient in dressings and sauces, it’s very tasty in combination with a little gray salt. It contains numerous nutrients, such as potassium, magnesium, various B vitamins and vitamin C.