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Chocolate Mousse Cake

This dessert is heavenly! Gluten and allergy friendly cooking at it’s best!

A rich chocolately mousse filling with a delicious coconut rough base topped with a yummy chocolate fudgey sauce. It would be sinful if it wasn’t full of yummy healthy ingredients.

Gluten Free | Peanut Free | Tree Nut Free | Dairy Free | Egg Free | Soy Free | Grain Free |Sugar Free

I guess when you make allergy friendly food the best compliment is given from non-allergy people. When I made this for a recent dinner guest who doesn’t normally eat desserts, I was thrilled with his reaction. Not only did he almost lick the plate clean, but remarked about sending the kids to bed after a belly full of fat and sugar! Hubby and I looked at each other and enjoyed a quiet chuckle. We both knew there was no sugar and only good fat from avocado and coconut oil.

 

This recipe features in our Easy Allergy Free Christmas eBook where you’ll find more delicious recipes for Christmas and any time of year.

You will need...

Coconut Rough Crust
2 cups coconut (desicated)
1/4 cup raw honey
1 Tablespoon coconut oil
2 Tablespoons raw Cacao

Chocolate Mousse
2 avocados, peeled and pitted
1/2 cup, plus 1 Tablespoon raw cacao
1/2 cup raw honey
1 Tablespoon vanilla extract
3 Tablespoons Coconut oil
1 x 400ml can coconut cream (placed in freezer for an hour)

Chocolate Fudge Sauce
1/4 cup maple syrup
2 1/2 Tablespoons raw cacao

 

What to do...

Coconut Rough Crust
Place all ingredients into bowl of food processor. process until the mix has combined and comes together. Scrape into the base of a lined pie dish or spring form pan. Press mixture evenly into the dish using back of a spoon. Place in fridge while you make the chocolate mousse.

Chocolate Mousse
Place all ingredients into clean bowl of the food processor. process until smooth and well blended together approximately 7-10 minutes. Scrape onto prepared crust, spreading with a spatula until smooth.

Chocolate Fudge Sauce
In a small bowl mix together maple syrup and cacao until smooth. Drizzle fudge sauce over the mousse. Refrigerate for at least 4 hours . You could also freeze it. To serve, drizzle with remaining fudge sauce

Would love your feedback. Leave me a comment at the end of this post 🙂



8 thoughts on “Chocolate Mousse Cake”

  • This looks so yummy… Was really sad to see honey there… So high in fructose… And I’m intolerant… Any replacement suggestions? Can’t do agave or maple soup for same reason
    Thanks
    Jenni

  • Hi, your chocolate Mousse cake looks lovely.
    Any suggestions for replacing the avocado? I really don’t like it, and can’t see how it would taste. Do you taste the avocado?
    suggestions would be kindly received. Thanks. Julie

  • Love this!!! Was a real hit at a recent BBQ. I don’t like avocado but couldn’t taste it all. So yummy. Thanks a million

  • Can you use frozen advocado? And how many gm’s would i use as i have the frozen nannas advocado which is in cubes.

    • I have never tried, but there’s no reason it wouldn’t work. Maybe just measure by sight. What looks like 2 avocados. Doesn’t need to be exact as in a cake measurement. Let me know how you go

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