This no bake Dark Chocolate Mousse Cake is vegan, gluten-free, dairy-free, oil-free and paleo! You will love this lower calorie, light and fluffy mousse cake recipe! It’s so easy to whip together in your food processor too. NO ONE WILL KNOW IT’S SECRETLY HEALTHY!
The Vegan Raspberry Brownies I made for Valentine’s Day, inspired me to make another indulgent, but healthy, chocolate treat. If you know anything about the shh kitchen, it’s that no-bake treats are very much welcomed!
Let’s break down each layer of this decadent Chocolate Mousse Cake:
Chocolate Crust: This crust is made with pitted dates and almond flour to create the perfect gluten-free, paleo and vegan crust!
Healthy Chocolate Mousse: It was important for me to find a dairy-free alternative to mousse because I know a lot of people with dairy intolerance. The beautiful thing about this chocolate mousse is that it’s made with avocados and cashews! Trust me, the chocolate flavor is so powerful no one will know it’s made from these superfoods!
Coconut Whipped Cream: Adding coconut whipped cream on top of this chocolate mousse cake is totally optional, but highly recommended!
What to love about this Healthy Chocolate Mousse?
Instead of using coconut cream to make vegan chocolate mousse, I wanted to take a different approach. EVERYONE and their grandma has a dairy-free chocolate mousse recipe using coconut cream. While researching, I found that coconut cream isn’t that much lower in calories or fat than the heavy whipping cream used in traditional mousse recipes.
I was determined to create a healthier, lower fat chocolate mousse! If you follow me on Instagram, you know that I failed miserably at my first attempt of this. However, my mission was very much accomplished the second try and everyone swooned over this secretly healthy chocolate mousse cake!
Chocolate Avocado Mousse
I was sooooo scared to make avocado mousse. I’ve always heard of it, but I thought it would taste like avocado, so I never ventured into trying it. Avocado is just not something you want to taste in a dessert.
At first, I made this vegan mousse using just avocados and it turned out okay. There was a slight avocado aftertaste. Then a light bulb went off in my head! CASHEWS! Adding soft, raw cashews to the mousse, made it absolutely perfect! This dairy-free avocado mousse is AMAZING! I’ve had numerous people tell me that they can’t taste the avocado, even when I tell them it’s in there! PEWWWWW *Mind Blown*
There are few important steps in making this vegan chocolate mousse:
First, heat the cacao powder, water, espresso powder, and salt on the stove over low heat until everything is smooth and dissolved.
Next, scoop out the flesh of two avocados and put them in a food processor, along with the soaked cashews. Blend up until smooth!
Last, add the chocolate mixture to the food processor and blend again. The mousse will become light and fluffy!
HOW MUCH HEALTHIER is this Chocolate Mousse Cake?
I used to make a 3 layer chocolate mousse cake recipe that was definitely NOT healthy. It was basically melted chocolate and heavy whipping cream. I didn’t realize how high in calories and fat it was! (Not saying you shouldn’t have an indulgent treat every now and then. I’m all for balance, people) I brought this unhealthy chocolate mousse cake to a family gathering once and everyone loved it! They of course asked me if it was secretly healthy and I ashamedly said no.
BUT NOW, I have created THE BEST secretly healthy Mousse Cake! I’m so excited share it with you! I already had some of my family members try it (they’re very honest people) and they said they would NEVER think it was healthy. AND when I told them it was made from avocados and cashews, their minds were blown!
Here’s the breakdown of how much healthier THIS Chocolate Mousse Cake is for you:
Does Chocolate Mousse Cake need to be refrigerated?
Yes! Keeping this vegan chocolate mousse cake in the fridge is the best way to keep it fresh. It will last up to two weeks in the fridge. It’s also best served cold, topped with coconut whipped cream and berries! Just like my banana bread recipe, your guests won’t even know this chocolate mousse cake is secretly healthy.
1. In two separate bowls, soak the cashews and dates in boiling water for at least 15 minutes (or longer). Then strain water out.
2. Make the Crust: Grease a 9 inch springform pan with a little coconut oil.In a food processor or high speed blender (like a Vitamix), add in the crust ingredients and blend, scraping down the sides 2-3 times until everything is combined and a crumbly but sticky dough forms. Press dough into bottom of springform pan. Place in the fridge to cool. (Don’t wash your food processor or blender just yet)
3. Make the Chocolate Mousse: In a small saucepan over low heat, add the water, cacao powder, coconut sugar, salt, and espresso powder and stir. While the chocolate mixture is heating (keep an eye on it and stir occasionally), scoop out flesh of both avocados and place in food processor along with the softened cashews. Process on high for 5 minutes, stopping to scrape down the sides about 2-3 times. Texture should be very smooth! If needed, blend for longer to get desired texture.
4. Come back to the heated chocolate mixture on the stove and stir. Everything should be dissolved and heated through. Carefully combine the warm chocolate mixture into food processor with the avocado mousse. Blend for 3 minutes, stopping to scrape down side about 2 times until everything is well combined and smooth.
5. In a small bowl, melt the dark chocolate in microwave (20 second intervals) until smooth (you can also use a double boiler). Add melted chocolate to chocolate mousse and blend for another 2 minutes, scraping down the sides if needed. (See Note 4)
6. Remove crust from the fridge and pour chocolate mousse on top, smoothing out evenly. Place back in the fridge for another hour to set before topping with coconut whipped cream.
7. After chilled for at least an hour, top dark chocolate mousse cake with coconut whipped cream or desired toppings. Shredded dark chocolate, cacao powder, or berries are all great options. Serve immediately or place back in the fridge to serve later. (See Note 3)
We soak the dates and cashews to ensure they're soft, blend easily, and create a smooth texture. You can use either deglet noor or mejoul dates.
You can increase coconut sugar amount if desired. The melted chocolate you use will add sweetness. So depending on what brand and cacao % you may need more or less coconut sugar.
The beauty of this no-bake chocolate mousse cake is you can make it a day or two in advance, store it in the fridge and serve when you’re ready!
If you’ve already blended all ingredients together and it’s not sweet enough just add ½ Tbs of Coconut Sugar at a time and blend until you get your desired sweetness.
The nutrition facts are if you cut the mousse cake in 10 pieces. You can easily serve 12-15 people with this cake if you cut thinner slices.