A classic chocolate mousse cake with three luscious layers, avocado mousse on a no bake brownie, with a soft coconut cream on top. A healthier personal dessert for holidays and dinner desserts.
Refrigerate coconut cream cans overnight, and submerge dates in just-boiled water.
1 (13.6oz can) full-fat coconut milk, 3 dates
Fill a cupcake pan with paper liners. Refrigerate a mixing bowl to make whipped coconut cream.
Make Raw Brownie (bottom layer)
In a blender or food processor, pulse all ingredients until smooth. You want the mixture to be sticky so add a touch of water if it is too dry. Press mixture into each cup liner and put in the freezer or just set aside.
⅓ cup oat flour, ¼ cup walnuts, 2 tablespoon cocoa powder, 3 tablespoon water, 3 dates
Make Chocolate Mousse
Blend ingredients until smooth, spread equally on top of base in the cups, using a spoon to smooth top. Set into freezer for at least one hour to make solid.
1 avocado, 2 tablespoon maple syrup, 2 tablespoon cocoa powder, ½ teaspoon vanilla
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.
½ cup organic powdered sugar, ½ teaspoon vanilla, 1 (13.6oz can) full-fat coconut milk
Pour the cream on to the middle layer, spread with a spoon and freeze the cups overnight or at least four hours to be able to peel off paper. THEN keep the dessert refrigerated.
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!
Store
These cakes need to be stored in a sealed container and in refrigerated where it can last two days. It can also be frozen for about two months before it will probably develop dry out.
Notes
oat flour: Buy it or blend rolled oats to make flourdates: Soften by putting them in just-boiled water for 10 minutescoconut milk: Use the type in a can. Refrigerate it overnight to be sure the solids separate. Then use the solids in this recipe.powdered sugar: You can use any powdered sugar but organic powdered sugar tastes better.cupcake liners: I used straight and smooth-sided muffin papers to get the smooth side look, but normal cupcake papers also work.