Print

Raw chocolate mousse mini cakes

A healthy light chocolate mousse dessert recipe that is secretly good for you. Mini cocoa cakes for Valentines. This recipe is easy to make and delicious. It is gluten-free, grain-free, egg-free, and dairy-free. A chocolate crust topped off with a light, rich, smooth and airy chocolate coconut center and a coconut mousse top!

Scale

Ingredients

Bottom cake layer

  • 1/2 raw cacao powder
  • 2/3 cup sunflower seed flour
  • 1/2 cup cashew seed flour
  • 2 tablespoons coconut sugar
  • 2 tablespoons coconut oil
  • 1 tablespoon water

Middle chocolate mousse layer

  • 1 cream part of coconut milk *place a can of coconut milk in fridge overnight. Flip it over the next day and pour out the liquid and scoop out the solid.
  • 1/4 cup raw cacao powder
  • 2 tablespoons maple syrup

Whip cream

  • 1 cream part of coconut milk *place a can of coconut milk in fridge overnight. Flip it over the next day and pour out the liquid and scoop out the solid.

Instructions

  1. Place the ingredients for the bottom layer into food processor. Pulse together. Once batter comes together scoop and press down into pan.
  2. Set aside.
  3. Make chocolate mousse by blending coconut cream with cocoa powder and maple .
  4. Whip until mixed together.
  5. Scoop on top of bottom cake layer.
  6. Use a spoon to help spread it around.
  7. Place in refrigerator to set.
  8. Next blend up coconut cream to make whip cream.
  9. Spoon it on top of chocolate layer.
  10. Place it the refrigerator to see for a few hours or overnight.

Nutrition