Raw Vegan Cacao Mousse Torte
Bens mum made this raw vegan dessert for us over Christmas while we were back in New Zealand and it was so delicious!! I can’t wait to make it myself with raspberries.
It’s fully vegan, gluten free and made with nutritious whole foods like nuts, dates and avocado so you wont feel guilty eating it, with this amount of cacao and good fats (from the nuts & avocado) you might even think and feel better afterwards.
It’s not entirely OMS though so if your a strict OMS’er this recipe isn’t for you because of the coconut oil and cacao butter, as you guys know by now I eat a small amount. You could play around with not putting them in and seeing how it comes out.
The recipe is from Moore Wilsons website linked here moorewilsons.co.nz/content/megan-mays-cacao-raspberry-summer-torte/
1 cup dried almonds
½ cup brazil nuts
1¼ cup pitted dates
¼ tsp vanilla extract
3 Tbsp cacao powder
1 Tbsp melted cacao butter
Chocolate Avocado Mousse Filling
2 cups avocado flesh
¾ cup nut milk (almond, hazelnut or coconut)
¾ cup + 1 Tbsp cacao powder
½ cup maple syrup
½ tsp vanilla extract
2 pinches sea salt
5 Tbsp melted coconut oil
2 Tbsp melted cacao butter
For the base, blend nuts in a food processor until almost like a couscous texture.
Add the dates and blend until well combined - until the mixture is slightly sticky.
Then add the remaining ingredients and pulse a few times until combined. The mixture should hold together well.
Line a 22cm fluted tart tin with plastic wrap. Press mixture firmly into the tart tin, about 5mm thick, onto bottom and then sides of tin. Set aside.
To make the chocolate mousse filling, place all ingredients in your blender. With the help of the tamper, blend all ingredients together until obtaining a creamy, silky mousse consistency.
Pour over your base then cover with wrap and cool down in the fridge for at least 5 hours.
Garnish with fresh raspberries. You could also use any other fresh berry of your choice, such as cherries, strawberries or blueberries.