Mmm these raw-vegan AVOCADO MOUSSE CAKES are something worth snacking! I use whole, real and fresh ingredients to support a healthy, plant-based lifestyle and easy digestion! Simple to make and delicious to eat, these healthy individual tarts are sure to satisfy your chocolatey cravings!
Vegan I Gluten Free
Serves: 3 mini cakes
Time: 20 minuets + 30 minuets chill time
1 cup almonds
1/2 cup dates, pitted & soaked
1/4 cup coconut shreds
1 tsp. cinnamon
1/4 - 1/2 tsp. salt
2 tbsp. coconut oil
1/4 cup water + more as needed (I like to reserve & use the date water)
2 ripe avocados
1/4 cup cacao powder
1/4 cup coconut milk
2 tbsp. maple syrup or honey
1/2 tsp. vanilla (optional)
1/8 tsp. salt
Prepare the mini cake molds with parchment paper if you wish to remove the cakes later on. Set aside.
To prepare the crust - Pit the dates and place them in a bowl; cover the dates with water and let soak 10 - 20 minutes until soft.
Place all crust ingredients except for the coconut oil and water into a food processor or blender. Pulse until the nuts have started to break down into small pieces.
Add the coconut oil, and reserved date water 1 tbsp. at a time, and mix until the crust is a sticky consistency.
Transfer the crust into your mini cake molds. Use a spoon or your fingers to press the crust into an even layer along the bottom and sides.
Place the crust in the fridge while while you prepare the filling.
To prepare the filling - Add all filling ingredients to a food processor or blender. Mix on medium-high speed until smooth and creamy. Taste and adjust sweetness to your preferences.
Transfer the filling into each mini cake.
Tip: Leftover filling can be added to a glass for traditional chocolate mousse.
Place the cakes back into the fridge to thicken for 30 - 60 minutes.
To serve - Garnish with coconut shreds, chocolate, etc.
To store - Keep in the fridge until serving. Store leftovers 1 - 2 days in the fridge.