Ingredients:
– 1/4 cup almond flour
– 6 soft Medjool dates
– 1 Tbsp raw cacao powder
– 1 Tbsp shredded coconut
**Chocolate mousse
– 1 avocado
– 50g / 1.75oz organic silken tofu OR 1 medium, ripe banana
2 & 1/2 Tbsp raw cacao
2 & 1/2 Tbsp nut mylk
2 Tbsp coconut nectar (we use loving earth)
1/4 tsp pure vanilla extract
2 Tbsp coconut cream (optional- add more nut mylk if leaving out)
1/2 tsp fresh espresso coffee (optional)
Method:
1. Base: blend all ingredients in a high-speed food processor until dough is formed. Press into a lined tin (we use a 10cm diameter ramekin) and set in the fridge
2. Make mousse and pour on top of base. Set in the freezer until firm
Serving suggestions:
Berries and melted dark chocolate.
Note:
Defrost for at least 60 minutes (in the fridge) before eating the cake if you are after that mousse-texture. The cake can be eaten after 20 minutes with a firmer, but still delicious, texture.
Delicious Recipe courtesy of:
Kath & Jade
Kath and Jade’s food journal
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