RAW CHOCOLATE MOUSSE CAKE - Sip & Snack Saturday

Too Yummy not to be share!! Happy Sweet Saturday!!

Makes 10-12 pieces (depending on cutting size)

M6 Treat. Occasionaly from your SLIMher Nutrition Plan

Adapted by Aura

Ingredients:

Crust layer:

¼ cup shredded coconut

1/2 cup natural walnuts

¼ cup natural almonds

¼ cup natural cashews

12 Medjool dates (soaked in water for 15 minutes)

¼ tsp ground vanilla bean

2 Tbsp raw cacao powder (unsweetened)

Filling:

¾ cup coconut milk

¼ cup raw cacao powder (unsweetened)

⅛ cup natural date syrup (can use the liquid from where it soaked for 15Mins)

¼ cup pure maple syrup

1 ripe avocado

1 ripe banana

1 Tbsp almond butter

100grs dark chocolate (85%)

1 tsp melted coconut oil

Toppings:

Strawberries slides

melted dark chocolate

cacao nibs

shredded coconut

Instructions:

Place the nuts in a blender and mix until the nuts are ground (but not too flour-like). Add the remaining crust layer ingredients and blend until combined.

Grease a cake tin with 1 tsp of coconut oil so the crust won't stick to the tin. Add the crust dough to the tin and evenly press it down with a spatula or you can use your hands (wet them a bit with water - it helps!). Make sure to also press the dough about 2-3 cm up the sides. When done place into the freezer to set.

In the meantime, add all the ingredients for the filling in a blender and mix until combined. Pour the filling into the cake tin and place into the freezer for at least 4 hours (if you like it very creamy) or overnight (if you want it to harden up completely).

Top the cake with your favourite fresh fruits and drizzle melted dark chocolate on top!

Source: http://thetastyk.com

Store the cake in the freezer and make sure to let it soften at room temperature for about 30 minutes before eating, so that it gets creamy!

#sipandsnacksaturday