Recipe: Raw Chocolate Mousse Cake with Blackberry Coulis

Best Raw Recipes Stephanie Jeffs Explore Raw The Go-To Girl for Raw Cookery School London

Rocking up anywhere with a gorgeously decadent chocolate cake in hand is always going to get you new friends. So be prepared to arrive with plenty of forks in hand if you are going to rustle this cake up to share with others.. 

It’s a beauty of a cake, light and rich. Not as heavy as some cheesecake recipes that can feel a little too nutty: this one hits just the right spot. Deep, dark, creamy, indulgent and loaded with beautiful ingredients to elevate your soul as well as your palate. 

Try this as a full mousse cake or simply create small pots of chocolate wonder. 

Ingredients

Base: 

  • 1 cup activated buckwheat (buckwheaties)
  • 1 cup crunchy activated almonds (or walnuts or pecans)
  • 1 cup dates

Mousse: 

  • 4 large ripe avocados
  • 2 tbsp liquid honey (or other liquid sweetener)
  • 1 cup coconut oil (warmed and used in liquid form)
  • 2 tsp reishi powder (optional)
  • pinch quality sea salt
  • 6 tbsp cacao powder
  • 2 tbsp carob flour
  • tbspn cacao nibs (roughly chopped or milled) for decoration

Coulis: 

  • Fresh organic blackberries (can also use frozen)

Method

Base: Grind all base ingredients in the food processor using the ‘S’ blade to create a crumbly and crunchy base. When your preferred texture is reached transfer the mix in to a large springform pan and leave in the fridge to set for at least an hour. 

Mousse: Place all ingredients in a high speed blender or food processor and blend until a smooth liquid mousse texture is achieved. The texture should be smooth, lump free, glossy and dark. The mousse is ready to eat (I dare you!) but better when poured over your crunchy base and left to set in the fridge. 

Coulis: push ripe fresh blackberries through a sieve, or blend to a paste in a blender. 

Serve topped with blackberry coulis, a sprinkle of cacao nibs and fresh blackberries.

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