Raw Vegan Chocolate Mousse Cake With A Peanut Butter Swirl Food

VEGAN DOUBLE CHOCOLATE PEANUT BUTTER BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.
• Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

VEGAN CHOCOLATE MOUSSE CAKE

Steps:

• 1.) Preheat the oven to 350 degrees Fahrenheit. Grease an 8 inch springform pan with coconut oil and set aside. 2.) For the crust add oats, hazelnuts and cacao powder into a food processor. Pulse until combined, then add maple syrup and coconut oil. Process into a moist mixture for about 30 seconds. Firmly press dough into the bottom of the pan. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 15-20 minutes before adding the filling. 3.) Meanwhile prepare chocolate mousse filling. Heat coconut milk, coconut oil and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add chocolate. Stir until chocolate has completely melted. Let cool for about 5-10 minutes. Then pour chocolate filling into your springform. * 4.) Refrigerate for about 2-3 hours until it has set. 5.) Garnish to serve and store leftovers in the refrigerator for up to two days.

NO-BAKE VEGAN CHOCOLATE MOUSSE CAKE

Steps:

• If you are melting your chocolate and coconut oil for the filling on the stove, place them in a small saucepan on low heat. Keep an eye on it, and make sure to stir every few minutes. When it's almost completely melted, take it off the heat and give it a good stir. You don't want to burn it; the heat will continue to melt it. Once finished, set aside.
• Place all base ingredients in a food processor and pulse until finely ground. Bring a small amount of the mixture together with your fingers. If it's sticking together, it's ready.
• Line an 8-inch springform pan with parchment paper on the base and the sides. I brush the pan with a little oil to ensure that the parchment paper sticks to it and makes it easier to work with.
• Transfer the base mix to the pan and press it down evenly until it's nice and compact. Put it in the fridge to chill while you make the filling.
• When the chocolate and coconut oil has melted, transfer it into a jug that's easy to pour from.
• Add the silken tofu, coconut cream, maple syrup, cacao powder, vanilla extract and salt to a blender* and blend on medium until it's nice and smooth.
• While the blender is on low, remove your blender's small cap (usually the smaller clear part of the lid) and slowly start pouring in the melted chocolate and coconut oil mix. You can increase the speed to medium to speed up the process after the initial few seconds of pouring. This will help the cool ingredients (silken tofu and maple syrup if kept in the fridge) incorporate easier with the warm/hot ingredients (chocolate and coconut).
• Once it's all incorporated well, take the base from the fridge and pour the filling nice and evenly over the base. Scraping down the rest of the mix from the blender. Tap on the benchtop a few times to release some air bubbles to even out the filling on the top.
• Return to the fridge for 3+ hrs. I like mine very set, so overnight is best.
• Once the mousse is set, remove the cake from the springform pan and peel off the sides and the base parchment paper.
• Decorate with your choice of fruit, berries and chocolate. I like mine with chocolate and raspberries.

VEGAN PEANUT BUTTER MOUSSE

Steps:

• Add the nondairy milk to a saucepan over medium heat. Once hot, add peanut butter, salt, cinnamon, vanilla, maple syrup, and mix in. It'll take a bit for the peanut butter to mix in, and it will be a little lumpy in the beginning. It will start to get smooth and creamy after about 4-5 minutes. Continue to cook until the mixture is rapidly boiling. The mixture will slowly start to thicken and will continue to thicken into a thick smooth custard. 5 mins. Taste carefully and add 1 tbsp or more sugar if you like it sweeter and mix in.
• Divide the mixture into two bowls, 1/3 for the chocolate layer, and 2/3rds for the peanut layer.
• Chill the bowls for 15 minutes. Then add in the club soda 1 tbsp at a time to the peanut bowl, and mix in very gently.(use a fresh bottle for maximum aeration) Add about 2 1/2 to 3 tbsp of club soda to aerate the peanut mousse
• Mix in the cocoa powder in the other portion to make chocolate mousse layer. then add in 1 - 1.5 tbsp of club soda water to the chocolate portion.
• Alternatively, chill the bowls for 2 hours, then whip each bowl until the mix is lighter to preference. Then layer as below.
• Transfer the peanut butter mousse to serving cups, and even it out. Chill this mixture for 15 minutes, and then add the chocolate mixture on top, even it out using a spatula. Top it with some crushed peanuts, and drizzle some softened peanut butter if you wish.
• Let the mixture set for a couple of hours, and serve. Storage: store refrigerated for upto 3 days.

PEANUT BUTTER MOUSSE CAKE (VEGAN AND DIABETIC)

Steps:

• Preheat oven to 350°F.
• For the cake:.
• Prep an 8 inch springform pan (spray with nonstick coating, or rub with butter and dust with flour).
• Combine flour, oatbran, baking powder, Splenda, cocoa, and salt in large bowl.
• Combine applesauce, syrup, maple extract, water, soymilk, vanilla, tahini, and p.b. in medium bowl and mix well.
• Add wet ingredients to dry and mix well.
• Bake for 20 - 30 minutes (test with toothpick).
• Cool.
• For the mousse:.
• Process tofu, syrup, salt, vanilla, lemon juice, and p.b. until smooth.
• Mix together soymilk and cornstarch in small bowl.
• Heat water and agar in saucepan over low-medium heat, and bring to a gentle boil, stirring as the mixture thickens. When agar is dissolved and the mixture is pudding thick, add the soy milk and cornstarch. Stir until mix boils again and then remove from heat.
• With processor on, add agar mixture to the tofu mixture in a thin stream.
• When completely combined, pour mousse over cake.
• Cover with plastic wrap and refrigerate until set (at least 6 hours, or overnight).
• Optional: Make a ganache drizzle by mixing melted vegan chocolate with soymilk.

CHOCOLATE AND PEANUT BUTTER SWIRL CHEESECAKE (VEGAN VERSION)

Steps:

• To make the crust, grease a pie pan.
• In a large bowl, stir together the cookie crumbs and the melted butter. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate.
• For the Cheescake.
• Preheat the oven to 180°C
• Drain the tofu and put it and the cream cheese into your food processor. Blend until smooth.
• Add the sugar and milk, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except chocolate, peanut butter and crust) and process until completely smooth, about 3 more minutes.
• Melt the chocolate in a microwave safe container to a point that it is soft enough to blend with the other ingredients (be careful, it's easy to burn chocolate in the microwave). You can also melt it on the stove in a double boiler.
• Pour half of your blended cream mixture into a seperate bowl and then fold in the chocolate until it is fully incorporated. Pour the chocolate mixture into the pie crust.
• Add the peanut butter to your remaining cream mixture and blend again until completely smooth. You may want to taste test at this point to make sure that the peanut butter flavor is strong enough. If not, add one tablespoon of peanut butter, blend, then taste test again. Continue in this way until you are satisfied with the flavor.
• Swirl the peanut butter mixture into the pie crust on top of the chocolate mixture layer and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.
• Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better).