Over the Bank Holiday weekend Han and I hosted a few guests in our new home. I’ll be honest and admit that on some of the days we settled for a good old takeaway. However, on others we cooked both dinner and dessert. One one of the days we wanted to make something different for dessert. I resorted to my go to source for healthy desserts, Healthy Living James. We opted for his no bake Cacao Mousse Cake and here’s how it turned out.
Read time: 5 minutes
I should start by saying we opted for the this no bake cacao mousse cake as it has such quick prep time and doesn’t require hours baking. We were short on time so this fitted perfectly! In addition, it is gluten-free, dairy free, suitable for vegans and vegetarians. Finally, the no bake cacao mousse cake is so tasty and you forget that you’re eating a healthier option for dessert. I had to double-check to check I was eating the right thing it was that good!
What you’ll need…
- 185g almonds (If you haven’t got a good food processor, maybe opt for flaked almonds)
- 120g walnuts
- 8 pitted dates x 8 (we used medjool as james recommends)
- 1 tablespoon maple syrup (Get the 100% stuff it’s worth it)
- 1 1/2 tablespoons water
- Medium ripe bananas x 2
- Medium ripe avocados x 2 (make sure they’re ripe!)
- 2 tablespoons maple syrup
- 4 tablespoons cacao
How to make it…
- Simply add all ingredients to a blender and blend all ingredients together until it forms a sticky crumb mixture. (I would do it in two parts if you haven’t got a big food blender).
- Line a baking tray with coconut oil (around 22cm as James recommends).
- Evenly spread the mixture into the tray and press down to make the base. Also making sure to go up the sides of the tin.
- Again, simply add all the ingredients to a blender and blend until smooth
- Layer evenly across the top of the base.
- Decorate the mousse with whatever you like – we used raspberry’s.
- As James recommends, we placed in the fridge for 2-3 hours to firm up the mousse.