Vegan Chocolate Mousse Cake Food

VEGAN CHOCOLATE MOUSSE CAKE (HEALTHY)

Steps:

• Preheat your oven to 345° F (175° C) and prepare a cast iron skillet or round baking dish.
• To create the batter, start by placing the dates, almond butter and vanilla extract into a food processor jar and pulse to obtain a puree.
• Next, add the chickpeas, almond flour, oat flour, baking powder and a sprinkle of salt if you like. Process again to obtain a thick, smooth and creamy batter. Stop and scrape down the sides as needed.
• Fold in the chocolate chunks using a spoon, then make a quick taste test to see whether any adjustments are necessary.
• Add the cookie crust mixture into the prepared skillet and evenly flatten it with the back of a spoon or wetted fingers.
• Put the skillet into the oven and bake for 20 minutes or until the center is cooked through. You can check it by inserting a toothpick - if it comes out clean, the cookie cake is done.
• Remove from the oven and let cool.
• Drain your soaked and pitted dates well, then place them into a food processor and pulse to obtain a puree.
• Add the silken tofu and melted dark chocolate, then process again until a creamy batter forms.
• Pour your chickpea liquid or aquafaba into a medium-sized bowl and whip with a hand mixer to obtain a frothy mixture. This may take a few minutes, so don't worry!
• Slowly add your chocolate, date and tofu mixture from the food processor into the fluffy aquafaba and gently whisk to incorporate until you have a homogeneous chocolate mousse.
• Once the chickpea crust has cooled completely, pour the chocolate mousse on top of it. Using the back of a spoon, create an even layer on top of your crust.
• Decorate your cake with blackberries, grated chocolate, crushed pistachios and some coarse salt.
• Refrigerate your chocolate mousse cake for 1 hour before cutting it into slices and serving it.

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 CHOCOLATE CUPCAKES WITH CHOCOLATE MOUSSE TOPPING

Steps:

• For cupcakes: Preheat oven to 350F and put your cupcakes liners in your muffin pan.
• Whisk together the soy milk and vinegar in a bowl, giving it a few minutes to curdle before proceeding.
• Add the sugar, oil, vanilla to the curdled soy milk and beat until a little frothy.
• In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
• Add the dry ingredients to the wet in 2 batches, mixing until no large lumps remain.
• Fill the muffin liners about 3/4 fill. I use an ice cream scoop so that they are sure to be uniform in size.
• Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool for about 10 minutes in the pan, and then remove from pan and put on a cooling rack until completely cooled.
• For the Mousse topping: Put the tofu, soy milk, maple syrup and vanilla in a blender; puree until completely smooth.
• Melt the chocolate, either in a double boiler or carefully in a microwave. If you use a microwave, be careful so as to not burn the chocolate. Let the melted chocolate cool for about 5 minutes.
• Add the chocolate to the tofu in the blender and blend until combined.
• Put the mousse into a covered container and chill for at least an hour.
• When the cupcakes are completely cooled, use a large decorating tip on a pastry bag, and put a mountain of mousse on each cupcake.