Our Berry Mousse Cake is a gorgeous summer cake, with a soft mousse filling. We’ve been foraging in the early morning sunshine for Blackberries this morning but you can use any type of berry you have at hand, to make this cake.
1 cup Macadamia nuts (see note)
1 cup Desiccated Coconut
2-3 Tbsp soft Coconut Oil
Process in a food processor until it comes together. Press into a lined square baking tin.
2 Large Avocados (Peeled and pit removed)
4 Large Medjool Dates pitted and roughly chopped
½ Lemon (Juice Only)
4 Tbsp Cacao Powder
2 Tbsp Maple Syrup
6 Tbsp Coconut Oil (melted)
3 Tbsp Coconut Milk (or milk alternative)
1 cup of blackberries (or raspberries)
Place avocados, medjool dates and lemon juice in a food processor. Blitz until mostly smooth. Add in remaining ingredients, except the berries. Process or blend until smooth. Tip over the base and carefully spread over. Sprinkle over the berries and gently press them into the mousse layer (so they are set into the mousse, not on top).
RAW CHOCOLATE TOPPING
85gm Cacao Butter
25gm Coconut Oil
50 gm Cacao Powder
1/4-1/3 cup (50gm) maple syrup or 3 Tbsp honey
Place cacao butter and coconut oil in bowl over hot water. Melt. Remove from heat, add in the cacao powder and maple syrup or honey and using a whisk combine until smooth… Use more/less sweetener according to taste. Pour the raw chocolate over the mousse and place in the fridge or freezer.
I place mine in the freezer for 2 hours to set, or you could refrigerate for 4-5hrs until set.
Keep in fridge. for up to 4 days. Or freeze for up to one month.
Serve with fresh berries, Coconut Bites and coconut yogurt or ice-cream. Enjoy….
NOTE: I use chilled macadamias as it keeps them fresh and they blend into a base well. You could also replace with cashew nuts too.by