Vegan Chocolate Mousse Cake
- Dec 02, 2020
A crunchy gluten-free chocolate hazelnut crust topped with a rich and decadent chocolate mousse filling!
FOR THE CRUST
- 1 1/2 cups gluten-free oats
- 1/2 cup hazelnuts
- 1 tbsp cacao powder
- 5 tbsp coconut oil
- 2 tbsp maple syrup
FOR THE FILLING
- 1 1/2 cans full-fat coconut milk
- 6 oz Lily's Extremely Dark Chocolate
- 10 oz unsweetened dark baking chocolate (or Lily's 92% Intensely Dark Chocolate)
- 1/4 cup maple syrup
- 2 tbsp coconut oil
Preheat oven to 350F. Grease an 8 inch springform pan with coconut oil and set aside.
For the crust, add oats, hazelnuts, and cacao powder into a food processor. Pulse until combined, then add maple syrup and coconut oil. Process into a moist mixture for about 30 seconds. Firmly press dough into the bottom of the pan. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 15-20 minutes before adding the filling.
Meanwhile, prepare the chocolate mousse filling. Heat coconut milk, coconut oil, and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add chocolate. Stir until chocolate has completely melted. Let cool for about 5-10 minutes. Pour chocolate filling into your springform.
Refrigerate for about 2-3 hours until it has set.
Garnish to serve and store leftovers in the refrigerator for up to two days.
Recipe from delight.fuel.