A few weeks ago my cousin (who I haven't seen in 10 years) and her husband visited from Montreal. Since they've never tried my food I was excited to whip up some eats for them. I went with this dark chocolate mousse cake paired with vanilla bean ice cream from my new eBook, Ice Cream In The Raw, and strawberry sauce, garnished with a yacon syrup drizzle and cacao nibs. It was a meal in itself. Totally rich and delicious!
Raw Dark Chocolate Mousse Cake
3/4 cups almonds
1/4 cup pitted, packed dates
1-2 teaspoons water
Grind the almonds in a food processor.
Add the dates and continue to process into a doughy texture.
Add cacao powder, to taste. Add a little water, if necessary to ensure the dough holds together when pressed.
Press into the bottom of an 8" spring form pan. Set aside while making the filling.
3/4 cup irish moss gel*
1 cup water
3/4 cup cashews
1/2 cup maple syrup
1/2 cup cacao powder
6 drops stevia
1 teaspoon vanilla extract
1/8 teaspoon himalayan salt
4 1/2 tablespoons melted cacao butter
2 tablespoons melted coconut oil
Combine all ingredients but the butter and oil, until smooth and creamy.
Add the final two ingredients and blend to incorporate.
Pour the mixture over the crust and chill in the fridge until firm, at least 6-8 hours.
*If the gel is already chilled, pack it into the cup.
On another sweet note, the lovely Lisa of Vegan Culinary Crusade is hosting a raw ice cream sandwich challenge ending tomorrow, so get your entries in. I know how exciting these dessert challenges are, having hosted 3 of them myself, but I also know how difficult it is to judge these things because everyone is oozing with creativity! Im thrilled that a copy of Ice Cream In The Raw will be awarded to the second place winner. Lisa made my Apple Crumble Ice Cream Parfait but turned it into ice cream sammies - great idea! I hope you're inspired to get in your kitchie and make some too. Good luck!