Chocolate Mousse Cake
A dense chocolate mousse-like cake made with highly nutritious ingredients that is sure to satisfy the pickiest sweet-tooth.
Servings Prep Time
8people 20minutes
Passive Time
30minutes
Servings Prep Time
8people 20minutes
Passive Time
30minutes
Ingredients
Instructions
  1. Crust:
  2. Combine cashews and pistachios into a food processor and pulse until minced. Add coconut oil and pulse. Press mixture onto the bottom of a spring form pan and press flat and even. Place in freezer for 15 minutes.
  3. Mousse:
  4. Cut cooked, cooled and peeled beets into quarter size pieces. Place cut beets and avocados into food processor and whip together. Add the softened coconut butter, coconut milk, maple syrup and vanilla extract and blend. Slowly add the cocoa powder and blend into the ingredients. Ladle the mixture into the spring form pan, on top of the chilled crust. Chill for 15 minutes to firm the mousse.
  5. Ganache:
  6. In a double boiler, melt the chocolate chips and stir in the coconut milk until melted. Drizzle over the top of the cake.
  7. Optional: Sprinkle crushed pistachios over the top