This chocolate mousse cake is vegan, dairy-free, easy to make and healthier than the traditional mousse cake. This easy recipe creates an elegant dessert, full of anti-oxidants, iron, magnesium, calcium. The perfect dessert for all holidays, and dinner desserts.
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.
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.
--Depending on the paper liners you use, you might want to grease the insides with coconut oil to allow for peeling.