Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl recipe

All Recipes Best Recipe Everyday Cooking Recipes Vegan Desserts

Ingredients

2 cups shredded unsweetened coconut
3 tablespoons cacao powder
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
1 cup pitted fresh dates
1 (14 ounce) can unsweetened coconut milk
1 cup cacao butter
¾ cup cacao powder
½ cup agave nectar
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
3 tablespoons peanut butter

Nutrition Info

365.9 calories
carbohydrate: 23.1 g
cholesterol: : -
fat: 30.4 g
fiber: 6 g
protein: 3.3 g
saturatedFat: 21.4 g
servingSize: -
sodium: 40.9 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust, pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.

  2. Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender, blend on low speed until combined, mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes, mixture will be about 110 degrees F (45 degrees C).

  3. Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

Recipe Yield

1 9-inch cake

Recipe Note

This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

Do you like the recipe? Share this tasty recipe!