Vegan Chocolate Mousse Cake

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For The Base

  • 1 cup pecans
  • 1/2 cup hazelnuts
  • 1/2 desiccated coconut
  • 1/4 cup cacao powder
  •  1/4 cup raw honey
  •  5 dates
  • pinch of salt

For the Chocolate Mousse

  • 3 cups cashews (soaked for at least 2 hours)
  • 1/2 cup raw honey
  • 1/2 cup cacao butter
  • 3 tbsp hazelnut milk
  • 1 tbsp vanilla
  • 1/2 cup cacao powder
  • 2 riped bananas

For The Chocolate Glaze

  • 15g cacao butter
  • 2 tbsp hazelnut milk
  • 2 tbsp cacao powder
  • 1 tbsp raw honey 


To make the base, put almonds, hazelnuts, and coconut in a food processor and blend until smooth. Then add all other ingredients and process until well combined and sticky. Press into 12 cm round cake tin lined with baking paper and put into the fridge for 2 hours. In meantime, you can make the chocolate mousse.  Drain the cashews and blitz in the processor with all other ingredients (cacao butter should be melted) and pulse until creamy and smooth mixture. Spread chocolate mousse over the cake base and return it to the fridge. The final step is to make the chocolate glaze. Add cacao butter to a heatproof bowl and place over the simmering water in the saucepan. Melt the cacao butter, stirring with a whisk. Take it from the saucepan and add the cacao powder, honey, and hazelnut milk. Spread the chocolate glaze all over the chocolate mousse and put into the fridge for at least 2 hours. You can decorate the chocolate mousse cake with some fruits, I’ve used strawberries. Bon Appetite.

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