What better way to say "Happy Valentine's" than with a decadent chocolate cake that looks like it took hours but actually only takes 10 minutes to prepare.
Chocolate naturally contains phenylethylamine (PEA), which, when consumed, encourages the brain to release endorphins that mimic the same feelings of being in love. So, whether you have someone to make this cake for or not, why not enjoy that feeling chocolate gives?
We hope you enjoy this Valentines and enjoy the guilt-free treats with your loved ones. For more recipes download our free ebook with easy, mouth-watering, vegan delights.
Decadent Chocolate Mousse Cake Recipe
For the base:
For the cream:
You will also need a 20cm cake tin.
Add all of the base ingredients to the food processor (don’t forget to remove the date seeds!) and blend until there are no large chunks of almonds. Depending on your food processor you might have to pulse the mix so as not to overheat it as this is quite a thick delicious mix!
Grease the base of the tin with coconut oil so it is easier to remove from the tin later.
Press the mix into the bottom of a dish to form your base layer (you can use your fingers or a spoon!). Make sure the mix is pressed down firmly.
Put to one side whilst you prepare the next layer.
In your blender add all the cream ingredients and blend them for 1 minute. Stir and check for any lumps. Blend again for 30 seconds. (You can do a taste test here for sweetness, if you like things sweeter feel free to add a tablespoon of agave syrup).
Pour the cream over the base mix and spread evenly, making sure there are no air bubbles.
Use a grater or vegetable peeler to garnish with grated dark chocolate.
Place the dish into the freezer for at least 45 minutes.
Thaw for 5 minutes before serving.
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