Raw Chocolate Avocado Mousse Cake

This is a longtime favorite for ashram birthday parties. We know the ingredients seem a little strange, but trust us! This cake is much easier to make than you think, and creates fabulous pudding cups. Though not fat-free by any means, this recipe is a crowdpleaser amongst chocolate lovers. Plus, it’s raw!

Recipe by Sunyata

Lightly oil a 10 inch spring form pan.

Ingredients for the Crust:

• 3/4 cups walnuts

• 3/4 cup shredded coconut

• 1/8 tsp salt

• 10 pitted medjool dates

• 2 tbsp raw cacao or cocoa powder

Instructions for the Crust:

• Place everything in a food processor and pulse until ground.

• Pour into bowl and bring together with your hands.

• Press into the bottom of a springform pan.

• Set aside.

Ingredients for the Cake:

• 4 cups ripe avocado

• 1 + 1/2 cups maple syrup

• 1 cup melted coconut oil

• 2 tsp vanilla extract

• 1 tsp balsamic vinegar

• 1/2 cup cocoa powder

• 1 tbsp liquid aminos or nama shoyu soy sauce

Instructions for the Cake:

• Place all ingredients in a blender except for the cocoa powder.

• Blend until smooth and uniform in color.

• Add cocoa powder and blend again until fully incorporated. You may have to pause and scrape down the sides a few times.

• Once uniform in color, pour over the crust and smooth out the top with a spatula.

• Cover with cling film or a plate and set in freezer for at least four hours or overnight.

• Take out for at least a half hour to an hour before serving… unless it’s a really hot day!

• Top with fresh berries and dig in!

  PRINT RECIPE