This chocolate mousse cake is vgan, dairy-free, gluten-free and an easy healthy dessert that looks elegant and yet is full of nutrition, including antioxidants,iron, magnesium, calcium. The perfect dessert for all holidays, especially Thanksgiving and Christmas and all the winter holidays!
Chocolate Mousse Cake
I had a fancy pastry like this chocolate mousse cake years ago in a downtown DC hotel. From that, my inspiration comes!
Of course that one of the past was made of heavy suspicious ingredients full of fat and dairy. So my re-creation had to be super healthy and plant-based.
So I decided to build it with a base of raw brownie, middle layer of avocado mousse, and a creamy top of coconut cream.
It all worked beautifully, but is this mousse stack healthy?
How Healthy is A Chocolate Mousse Cake?
Well, let’s see…the primary ingredients are coconut cream, avocado and cacao powder.
Coconut cream boosts the heart and muscles, provides electrolytes, prevents fatigue, improves digestion, prevents constipation, manages blood sugar and more.
Avocados are nutrient-dense and contain nearly 20 vitamins and minerals. They specifically support the heart, vision, bones, mood, sleep, appetite, a detox and more.
Cacao powder has 40 times the antioxidants of blueberries, and is rich in iron, magnesium, calcium and a great antidepressant. And the crust contributes fiber from the dates, and protein from the walnuts.
So I’d say this recipe is very healthy! And pretty easy, too, though not a 3-ingredient recipe, and there are multiple layers involved, but if you have some time and need an elegant yet feel-good dessert, this is it!
How To Make A Chocolate Mousse Cake
My top layer is simple whipped coconut cream, the middle layer is avocado mousse – one with a bit of black cocoa for the darker color – and the bottom is a basic buckwheat brownie.
I did not have to freeze between each layer overnight as with some raw desserts so that is one time-saver. But I did freeze the middle layer at least one hour before adding the whipped cream.
And of course, you need to freeze the finish cups so you can peel away the paper and reveal perfection, haha.
To do this, be sure to use a paper line that is in a cylinder shape. Of course, if you only have traditional cupcake liners, use those. The recipe will just have a slightly cupcake-ish shape instead.
Once frozen and paper peeled off, I topped with chocolate shavings, made using my trick of microwaving a chocolate bar 10 seconds to soften it before shaving with a veggie peeler.
To make them mini, shave the side of the bar. I let the dessert cups thaw completely before serving, and when they were very soft, I was able to use a flat knife and smooth the sides down…so elegant, haha!
Try My Other Vegan Chocolate Treats
Chocolate Bark Recipe with Nutella
Homemade Snickers
Homemade Protein Bars
Crunch Bars
Chocolate Protein Bars
Vegan White Chocolate
Chocolate Quinoa Scotcheroos
Chocolate Covered Chickpea Snack
Vegan Fudge
Butternut Squash Fudge Recipe
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Chocolate Mousse Cakes (vegan, dairy-free, gluten-free)
Ingredients
Raw Brownie
- 1/3 cup buckwheat groats (rinsed, soaked overnight)
- 1/4 cup walnuts
- 3 dates (rinsed, soaked overnight)
- 2 tbsp black cocoa
- 3 tbsp water
Chocolate Avocado Mousse
- 1 avocado
- 2 tbsp maple syrup
- 2 tbsp cacao powder
- 1/2 tsp vanilla
Whipped Cream Top
- 1 (13.6oz can) full-fat coconut milk (Refrigerated overnight; use solid portion only in this recipe, about 2/3 cup.
- 1/2 cup organic powdered sugar (vegan means no bone char)
- 1/2 tsp vanilla
Useful Equipment
Instructions
Pre-Prep Tasks
- Refrigerate coconut cream cans overnight, and submerge dates in water in the refrigerator overnight.
- Fill a cupcake pan with 3 paper liners. Refrigerate a mixing bowl to make whipped coconut cream.
Make Raw Brownie (bottom layer)
- In a food processor, pulse all ingredients until smooth. You don't want any bits of buckwheat remaining so add a few spoons of water if you need it to process longer. You want the mixture to be sticky. Press mixture into each liner and put in the freezer or just set aside.
Make Chocolate Mousse
- Blend ingredients until smooth, spread equally on top of base in the four cups, using a spoon to smooth top. Set into freezer for at least one hour to make solid.
Make the Coconut Cream (top layer)
- Open the chilled coconut milk cans, pour off liquid and reserve for smoothies. Put solid portion in a mixing bowl, add sugar and vanilla and hand-mix for about 4-5 minutes until it is whipped cream. Depending on your brand or can, this can sometimes vary in texture, however, even just blended and somewhat creamy is suitable for this recipe. It can't be liquid though, so if it is, either open another can and add more solid or actually use another creamy middle layer for this recipe, such as yogurt or even ice cream. It doesn't happen often, but coconut cream is not always dependable so I want to give you options.
- Pour the cream on to the middle layer, spread with a spoon and freeze the cups overnight.
Serve
- The next day, frozen, peel off the paper.To serve, I thaw 10 minutes before serving, and I topped each with chocolate curls and a dusting of confectionery sugar! We ate them all as soon as they thawed. They need to be stored frozen.
Notes
Nutrition
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.
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