Raw chocolate cherry mousse cake This delicious cake is a much more wholesome alternative to a traditional cheesecake and much less stodgy too. Its rich in healthy fat, protein, natural sweeteners, has plenty of fruit and provides a welcome boost of antioxidants. Makes one 22cm cake For the crust 310g raw almonds 30g raw cacao powder ¼ tsp fine sea salt 40g dried sour cherries 8-10 medjool dates, pitted 1 tsp vanilla extract 1 tbsp extra virgin coconut oil For the mousse 325g raw cashews, soaked overnight 330ml almond milk 125ml extra virgin coconut oil, warmed to a liquid, plus 2 tbsp 125ml raw honey, maple syrup or agave nectar Juice of 1 lemon 2 tsp vanilla extract ¼ tsp salt 115g frozen, pitted cherries, thawed 1 small beetroot, grated 1 Lay overlapping sheets of clingfilm inside the ring of a 22cm spring-form cake tin. Place the bottom disc of the tin on top of the clingfilm and push the ring into place. Close the tin and set aside. 2 To make the crust, place the almonds in a food processor and pulse until roughly chopped. Add the cacao powder, salt, sour cherries, dates, vanilla and coconut oil. Pulse until the almond pieces become quite small and the dried fruit is evenly chopped and distributed throughout the mix. When the mixture holds together when pinched, its ready to use. 3 Evenly press the crust mix into the base of the prepared tin and set aside. 4 To make the mousse, combine the cashews, almond milk, coconut oil, honey (or maple syrup or agave nectar if using), lemon juice and salt. Blend until smooth. 5 Pour all but 500ml of the mixture into the prepared tin. Add the pitted cherries and grated beetroot to the remaining 500ml of the mousse mixture. Blend until smooth and pour all but 250ml of this mixture quickly into the centre of the cake. 6 Lightly drizzle the remaining mousse mixture around the top of the cake, creating a decorative marbled effect. 7 Cover the cake with clingfilm and gently slide it into the freezer for 6 hours or overnight. Store in the freezer between servings. Recipe supplied by Laura Wright, thefirstmess
Posted on: Wed, 02 Apr 2014 19:30:00 +0000
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