Heya beautiful Hive souls! Are you ready to indulge in another healthy yet incredibly delicious sweet treat that will surely satisfy your cravings? I am excited to share with you my newest creation, which has been unanimously praised by both vegan and non-vegan friends.
As you know from my previous post, we recently relocated our bakery. To celebrate the successful move, we had a small celebration with our closest friends earlier this week.
Here are a few pics of the new location... and me doing the final cleaning before reopening...
As always, my way of thanking people for all their support and help is through the power of food.
Though I created a whole menu ranging from appetizers (ARANCINI CARROT KALE MILLET CROQUETTES included!) with homemade kombucha cocktails and cauliflower steaks to the chocolate mousse cheesecake I am about to share, most of my dinner guests said that the chocolate mousse cheesecake was the highlight of the evening.
It is gluten-free, dairy-free, and refined sugar-free. It is also incredibly delicious and satisfying. It was the perfect ending to a perfect evening filled with laughter and love.
If you are looking for a healthy yet decadent treat, I highly recommend trying this delicious chocolate dessert. You won't be disappointed!
I made one larger cheesecake in the shape of a heart to show how much I loved everyone, and multiple smaller muffin-sized ones because I knew people would go for seconds!
Let’s get started….
CHOCOLATE MOUSSE CHEESECAKE (VEGAN & GLUTEN-FREE)
INGREDIENTS (MAKES 1 HEART TART AND 6 MUFFINS)
For the crust
- ½ cup almonds, toasted
- ½ heaping cup dates, pitted
- ¼ cup dark, unsweetened cacao powder
- ¼ cup unsweetened, desiccated coconut
- 2 tbsps peanut butter
- ½ tsp cinnamon
- 1 tbsp extra virgin coconut oil
- Pinch of Himalayan salt
For the chocolate mousse filling
- 1 cup cashew nuts, soaked
- 200 ml (6.76oz) coconut cream, chilled
- ¼ cup dark, unsweetened cacao powder
- 2 tbsps maple syrup
- 2 tbsps peanut butter
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp Himalayan salt
Optional toppings
- Unsweetened, desiccated coconut
- Toasted pecan nuts
DIRECTIONS
Chill the coconut cream in the fridge overnight. Although this is not entirely necessary, it will help make your mousse layer more fluffy.
Soak cashew nuts for 4 hours or overnight. If you forgot to do this step and need to speed things up, you can soak them in boiling water for 30-60 minutes.
To make the crust, pulse the almonds in a food processor until you have a coarse floury substance. Then add the rest of the ingredients and pulse until you are left with a sticky, crumbly dough.
Press the mixture firmly into the molds. Pop them into the freezer to set while you make the chocolate mousse cheesecake layer.
If you chilled your coconut cream beforehand, only use the solid part of the coconut cream and save the liquid for something else.
Combine all of the filling ingredients in a blender and blend until smooth. Remove the molds from the freezer and pour the filling on top.
Let the cheesecake set in the freezer for about 1-2 hours or until the filling is frozen.
About 10-15 minutes before serving, remove the cheesecakes from the freezer, take them out of the molds and let them thaw. Top with topping if you like. I added desiccated coconut and pecan nuts to mine.
Leftovers can be stored in the fridge for a few days.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH GOOGLE PIXEL 3 XL
LET'S CONNECT!
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