Healthy Chocolate Coffee Mousse Cake

Good morning world and happy Monday. At the moment I am writing to you from Norway. Its such a beautiful day out today, cold, clear and sunny. I am curled up in front of the fireplace with a big cup of coffee and one of my favorite books ever, Brida by Paulo Coehlo. Thought I would share the recipe for this cake I made a little while ago, as so many have been requesting it after I posted a picture on Instagram. This cake is a little different from my regular cashew based cheesecakes, as its based on avocado and coconut milk instead of nuts. I used almonds in the crust, but you can easily substitute them for desiccated coconut or coconut flakes. As for the cashew butter in the filling, you can use any other type of nut butter, coconut butter or even tahini. Have fun and play around with the recipe, just make sure to taste test along the way ;):)

1.5 cup almonds
0.5 cup raw cacao powder
1 tsp coconut oil
1 tbsp ground coffee
0.5 tsp vanilla powder or essence
1.5 cup pitted dates

Chocolate mousse filling:
2 ripe, medium avocados
1 cup coconut milk (full fat)
4 tbsp cacao powder
4 tbsp coconut oil, melted (measured before melting)
2 tbsp cashew butter
1 shot of espresso
1 cup maple syrup or agave
0.5 tsp salt

1. Grind almonds into flour in a food processor. Add cacao powder, coconut oil, coffee, salt and vanilla and process for a few more seconds. Then add in the dates and process until everything sticks nicely together. 
2. Line a medium sized cake tin. Press the crust out in the tin using your hands, and set aside. 
3. Remove skin and seed from the avocados. Add the avocados with all the other ingredients to a high speed blender. Blend for a few minutes until you have a thick and completely smooth batter.
4. Pour the filling on top of the cake crust and spread out evenly. Place the cake in the freezer to set for at least 4 hours. Once set, remove the cake from the tin while its still frozen. The cake can be served both frozen and defrosted. I personally prefer it defrosted, as it reminds me of chocolate mousse, while my mother likes it better frozen.


Iselin Amanda Stoylen