Chocolate Mousse Cake For Two!

Serves 2 | Prep time: 15 mins + setting time | Cooking time: 0 mins

INGREDIENTS

• 1/4 cup almond flour
• 6 soft Medjool dates
• 1 Tbsp raw cacao powder
• 1 Tbsp shredded coconut

Chocolate mousse

• 1 avocado
• 50g / 1.75oz organic silken tofu OR 1 medium, ripe banana
• 2 & 1/2 Tbsp raw cacao
• 2 & 1/2 Tbsp nut mylk
• 2 Tbsp coconut nectar (we use loving earth)
• 1/4 tsp pure vanilla extract
• 2 Tbsp coconut cream (optional – add more nut mylk if leaving out)
• 1/2 tsp fresh espresso coffee (optional)

METHOD

1. Base: blend all ingredients in a high-speed food processor until dough is formed. Press into a lined tin (we use a 10cm diameter ramekin) and set in the fridge.

2. Make mousse and pour on top of base. Set in the freezer until firm.

Serving suggestions Berries and melted dark chocolate.

Note: Defrost for at least 60 minutes (in the fridge) before eating the cake if you are after that mousse-texture. The cake can be eaten after 20 minutes with a firmer, but still delicious, texture.