Raw Vegan Chocolate Mousse Cake With A Peanut Butter Swirl Recipes

RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL

Steps:

• Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
• Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
• Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

VEGAN PEANUT BUTTER MOUSSE CAKE

Steps:

• Prepare the brownie recipe as per the instructions on that blog post, and bake it into the same size pan as you will be building your final mousse cake, I have used a 5" ring mold for mine, so I baked the brownie in a 5" cake pan
• Prepare the peanut butter mousse by slightly melting the peanut butter, then add the milk alternative and vanilla extract, whisk smooth
• Whip the aquafaba on high speed and gradually add the sugar with the cream of tartar. Whip to stiff peaks.
• Whip the coconut fat to soft peaks then fold into the peanut butter base.
• Fold in the aquafaba last and then pour into the ring mold fitted with the brownie base.
• Freeze while you prepare the chocolate mousse.
• Melt the chocolate and then add the brewed coffee and vanilla extract. Whisk smooth
• Fold in the whipped coconut cream and then the aquafaba and pour the mousse over top of the peanut butter mousse in the ring mold
• Freeze for at least 3 hours or until it is set and firm.
• Prepare the ganache by warming the chocolate with the milk alternative over low heat stirring constantly until smooth.
• Pour the ganache over the top of the frozen mousse cake, then refrigerate until serving.
• *Optional garnishes as shown in the video