These Chocolate Mousse Cakes are made in individual portions so they're great if you just want to make one for yourself to enjoy as an afternoon snack. They're easy to make, not too sweet, super creamy, and rich.
Ingredients:
Base:
100g graham crackers
80g pitted medjool dates
3 tbsp melted vegan butter
4tbsp agave or maple syrup
Filling:
80g 50% dark chocolate
2 tbsp refined coconut oil
2 cans coconut milk
4 tbsp agave or maple syrup
Instructions:
To make the base, first add the graham crackers, medjool dates, and agave to a blender or food processor and blend until a crumbly, but sticky texture forms. If you pinch a bit with your fingers, it should stay together. Next mix in the melted vegan butter.
Divide the base mixture in 3 ramekins or glass cups. Push it down in an even layer, using a spatula or the back of a spoon.
Place the ramekins in the fridge to set while you make the filling.
To make the filling, melt the chocolate, coconut oil and agave over a double boiler. To create a double boiler, fill a saucepan with a bit of water, and place a glass bowl on top, making sure the water isn't touching the bottom of the bowl. Stir frequently, until about 90% of the chocolate is melted. Take the bowl off the heat and continue stirring until all of the chocolate is melted.
To a mixing bowl, add the thicker top layer from both coconut milk cans.
Add the melted chocolate to the bowl with the coconut milk and gently mix together.
Take the ramekins out of the fridge and divide the filling mixture evenly.
Place the mousse cakes back in the fridge to set for 30 minutes.
Once they're set, decorate with shaved chocolate, if desired, and enjoy!
Notes:
I also like to use strawberries or kiwi as a topping on these mousse cakes.
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a review below!
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