Raw Chocolate and Raspberry Mousse Cake

Raw Chocolate and Raspberry Mousse Cake

Source: http://www.realfoodpledge.com/raw-chocolate-rasperry-mousse-cake/

10 servings | 15 min. (+4 hrs. chilling)


  • Base
    • 1 ½ cup Medjool dates
    • 1 ½ cup raw almonds
    • 2 tbsp cacao powder
    • 2 tbsp melted coconut oil
  • Mousse filling
    • 3 large ripe but firm avocados
    • ½ cup raw cacao powder
    • ½ cup (local) honey
    • 1 tsp vanilla extract
    • 1 cup frozen raspberries
    • ¼ cup cacao nibs
    • ½ cup frozen raspberries, crumbled, to top


  1. To make the base, place the dates, almonds and cacao in a food processor and process until you have a fine crumble.
  2. Add the coconut oil and process until combined.
  3. Line a cake tin (with a removable base) with baking paper. Press the base into the bottom of the cake tin ad set aside in the fridge.
  4. Put the avocado flesh, cocoa, maple syrup, and vanilla in a food processor and puree until very smooth, scraping down the sides occasionally.
  5. Place one cup of frozen raspberries and cacao nibs into the mixture and blitz for a couple of seconds.
  6. Scoop the mixture into the cake tin on top of the prepared base.
  7. Decorate the top with ½ cup of raspberries.
  8. Cover tightly with plastic wrap, and chill for at least 4 hours or until set.
  9. Place in the freezer. Remove from freezer and allow to soften a little before serving.

Original: http://www.realfoodpledge.com/?p=1816 and http://petitcochonde95.blogspot.ca/2012/10/dark-chocolate-avocado-cremeux.html