Joseph Campbell may be one of my favorite men for coining the term “Follow Your Bliss” and in dutifully doing so I have discovered one of my favorite meals: Raw Chocolate Mousse Cake. I followed my bliss right into the open and welcoming arms of this delicious
dessert meal and, admittedly, I may never eat anything else ever again.
I stumbled upon this recipe over at www.gliving.com and I feel as if I owe the author of that website some great piece of my cosmic treasure … did I mention this cake is to-die-for?
Chocolate Bliss Cake
For the crust:
- 1/3 cup pecans
- 1/3 cup macadamia nuts
- 2 T maple syrup (non raw)
- 1 T coconut butter/oil
- 2 T cacao
- 1 t vanilla extract (or seeds from a bean)
- 1 t cinnamon
- 1/4 t salt
- 2 cups young coconut meat
- 1/2 cup coconut butter/oil
- 1/4 cup cacao butter
- 1/2 cup macadamia nut (or cashew) butter
- 1/2 cup cacao powder
- 1 T vanilla extract (or 1 T seeds from vanilla bean)
- 1/2 cup agave syrup
- 1/2 cup maple syrup (non raw)
- 1/2 t salt
For the crust:
- Process everything in either a food processor.
- Process until the consistency suits you. I whirred it until it was fairly paste-y but still had some remnants of the nuts.
- Once it is perfect pat it evenly at the bottom of a springform pan.
- Set aside.
- First, chop the coconut meat into bits and then place into your high speed blender. This helps facilitate blending and prevents it from heating up too much.
- Add the liquids to the blender and then blend on low until everything is a paste. Use your tamper as needed.
- Add the remaining nuts and blend, using your tamper to keep the filling moving, and blend until completely smooth.
- Pour over your crust and then place in the freezer for 2 hours. Move to the fridge overnight and serve in the morning for breakfast 🙂
Relatively simple. Incredibly delicious. AND it’s good for you. I ate this cake for dinner three nights in a row. No joke.