Description

A decadent no-bake raspberry chocolate mousse cake with a nutty chocolate crust, creamy vegan chocolate mousse, and a tangy raspberry topping. Gluten-free, vegan, and made with wholesome ingredients.

Ingredients

1 cup almonds or walnuts

1 cup pitted dates

2 tablespoons cocoa powder

Pinch of salt

1 1/2 cups full-fat coconut milk

1/2 cup dairy-free chocolate chips

1/4 cup maple syrup

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1/8 teaspoon salt

1 tablespoon cornstarch or arrowroot

1 1/2 cups fresh or frozen raspberries

2 tablespoons maple syrup

1 tablespoon lemon juice

1 tablespoon chia seeds (optional)

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Instructions

Line the bottom of a springform pan with parchment paper.
In a food processor, blend almonds (or walnuts), dates, cocoa powder, and salt until the mixture sticks together when pressed. Press the mixture firmly into the pan to form the crust. Freeze while preparing the filling.
In a saucepan over medium heat, stir together coconut milk, chocolate chips, maple syrup, cocoa powder, vanilla, salt, and cornstarch. Cook for 5–7 minutes, stirring constantly, until everything is melted and slightly thickened.
Remove from heat, let the mousse cool for 5 minutes, then pour over the prepared crust. Freeze for at least 2 hours until set.
To make the raspberry topping, cook raspberries, maple syrup, and lemon juice in a saucepan over medium heat until bubbly. Lightly mash with a fork, then stir in chia seeds if using. Let cool completely.
Spread the raspberry topping over the firm mousse layer.
Refrigerate the cake for at least 1 hour before slicing and serving.

Notes

You can use any mix of berries in place of raspberries.

For a nut-free version, replace nuts with sunflower or pumpkin seeds.

Add orange zest to the mousse for a citrus twist.

Drizzle melted chocolate on top for extra richness.

Store covered in the fridge for up to 4 days or freeze individual slices for longer storage.

Frozen raspberries work perfectly for the topping.

You can use dried figs or raisins instead of dates.

Cashew or oat cream can substitute coconut milk but will be less rich.

If you don’t have a springform pan, line a regular pan with parchment to lift the cake out easily.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 18g
Sodium: 60mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg