Chocolate Mousse Cake With Lemon Cashew Cream
This recipe is adapted from This Rawsome Vegan Life | (RAW)
Makes one 4-inch Mini Cheesecake Pan
Ingredients
Crust:
3/4 cup oats or nuts
4–5 pitted dates
1 tsp maple syrup
1 tsp cacao powder
1/4 teaspoon cinnamon (optional)
Lemon cashew cream:
1 cup soaked cashews
Juice from 1 lemon
¼ cup water
3 tbsp coconut cream
Pinch of sea salt
Chocolate mousse:
1 ripe avocado
1 cup dates
1 tsp vanilla extract
1 tsp cacao powder
1 cup water, or more as needed
1 tbsp melted coconut oil
Instructions
1. Crust: Pulse the oats or nuts in a food processor until they turn into crumbs. Add the rest of the ingredients and pulse until it all sticks together. Press into the bottom and walls of the mini cheesecake pan or any other lined mold and put in the fridge.
2. To make the cashew cream: blend all the ingredients until smooth. Set in the fridge.
3. To make the mousse: blend all the ingredients until smooth. Spread into the bottom of the crusts and cover with the cashew cream. Put back in the fridge overnight or for at least a couple of hours. Dust with cacao and serve!
