Tungkol sa Recipe
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Mga sangkap
Chocolate Mousse Filling
14 ounces silken tofu, drained
¼ cup almond butter, or sub sunflower or peanut butter as needed
¼ cup maple syrup
2 teaspoons pure vanilla extract
¼ teaspoon salt
1 cup dark chocolate chips, or chopped dark chocolate, 70% cocoa
Almond Flour Crust
1 ½ cups almond flour, or walnut flour
1 cup cocoa powder
⅓ cup maple syrup
2 tablespoons avocado oil, or other neutral flavoured oil
1 tablespoon pure vanilla extract
½ teaspoon salt
Optional toppings
your favourite fresh fruit, just slice and place on top!
Equipment
High Speed Blender
springform pan 8 inch for a lower slice with thinner layers, 6 inch for a taller slice with thicker layers.
Paghahanda
Cut a round of parchment paper to fit the bottom of your 8 inch (20 cm) non-stick springform pan. If pan isn't non-stick, lightly grease sides and bottom with a bit of avocado oil first. Set aside.
Make the crust
In a medium bowl, whisk together almond flour, cocoa powder and salt until well combined. Pour in maple syrup, avocado and vanilla and whisk to combine, then start kneading and mixing with hands until dough starts to come together.
Sprinkle the crust into the pan, then press firmly with hands until an even layer forms. Set aside.
Make the mousse filling
Place tofu, almond butter, maple syrup, vanilla and salt in blender and blend on high for one minute until it is super smooth.
Melt the chocolate chips in the microwave. OR, fill a small pot with 1 inch (2.5 cm) of water. Fit a heatproof bowl over the pot to make a double boiler. Place chocolate in the bowl. Heat over medium heat, stirring occasionally, until chocolate is fully melted and smooth.
Scrape chocolate into blender and blend again on medium-high for 30-45 seconds until fully blended. Pour the mousse filling over the crust, scraping the blender to get every last delicious drop!
Chill the mousse cake
Chill the cake for a minimum of 4 hours (6 is ideal) before slicing and serving. I find that this cake makes 8 generous servings but easily serves 10 as it is rich!
You can store the cake for 4-5 days in the pan covered with plastic or reusable food wrap. Want to freeze it? Slice first, then place slices in a freezer container for up to 1 month. Let thaw for 15 minutes before serving.