Recipe originally posted and baked by Half Baked Harvest.
The very best Triple Chocolate Espresso Mousse Cake. Rich cashews blended into an extra smooth and creamy vegan chocolate mousse and spread over a gluten-free chocolate cake-like crust. Then chilled until firm, and topped with sweet dark chocolate. This is 3 layers of rich and creamy chocolate all made with real food ingredients.
Crust1/2 cup maple syrup
1/4 cup almond butter
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/4 cup almond flour
2 teaspoons instant coffee powder
Mousse2 cups raw cashews
1 cup canned full fat coconut milk
1/2 cup unsweetened cocoa powder
1/3 cup maple syrup
1 tablespoon instant coffee powder
2 teaspoons vanilla extract
8 ounces dark chocolate
3 tablespoons creamy peanut butter or almond butter
1 pinch sea salt
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2. To make the crust. Preheat the oven to 350° F. Line an 8-inch springform pan with parchment paper.
3. In a bowl, whisk together the maple syrup, almond butter, coconut oil, egg, and vanilla. Stir in the cocoa powder, almond flour, and instant coffee. Press the mixture into the bottom of the prepared pan. Bake 10-12 minutes, until set on top.
4. To make the mousse. Combine the soaked cashews, coconut milk, cocoa powder, maple syrup, instant coffee, vanilla, and salt in a high-powered blender or food processor. Pulse until smooth, scraping down the sides as needed, about 5 minutes. Pour the mousse over the crust. Cover and place in the fridge. Chill for at least 4 hours, or overnight.
5. Melt together the chocolate and peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the cake. Return to the fridge to set, about 15-10 minutes then slice. The chocolate will not be totally set, but slicing is easier this way. Keep the cake stored in the fridge.