Chocolate Mousse Cake
This dessert is heavenly! Gluten and allergy friendly cooking at it’s best!
A rich chocolatey 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.
Chocolate Mousse Cake
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 my Easy Allergy Free Christmas eBook where you’ll find more delicious recipes for Christmas and any time of year.
Gluten Free | Peanut Free | Tree Nut Free | Dairy Free | Egg Free | Soy Free | Grain Free |Sugar Free
You will need…
Coconut Rough Crust2 cups coconut (desicated)1/4 cup raw honey1 Tablespoon coconut oil2 Tablespoons raw Cacao
Chocolate Mousse2 avocados, peeled and pitted1/2 cup, plus 1 Tablespoon raw cacao1/2 cup raw honey1 Tablespoon vanilla extract3 Tablespoons Coconut oil1 x 400ml can coconut cream (placed in freezer for an hour)
Chocolate Fudge Sauce1/4 cup maple syrup2 1/2 Tablespoons raw cacao
What To Do…
Coconut Rough CrustPlace 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 MoussePlace 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 SauceIn 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
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
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
So glad you loved it Alex. Thanks so much for the feedback.
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
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
Try rice malt syrup
Jenni, Can you have Rice malt Syrup? If not use stevia and sweeten to your taste.