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!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: makes 12 mini cakes or one 8 in circle pan 1x
Ingredients
Scale
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
- Place the ingredients for the bottom layer into food processor. Pulse together. Once batter comes together scoop and press down into pan.
- Set aside.
- Make chocolate mousse by blending coconut cream with cocoa powder and maple .
- Whip until mixed together.
- Scoop on top of bottom cake layer.
- Use a spoon to help spread it around.
- Place in refrigerator to set.
- Next blend up coconut cream to make whip cream.
- Spoon it on top of chocolate layer.
- Place it the refrigerator to see for a few hours or overnight.
Nutrition
- Serving Size: 12 servings