Coconut Rough & Chocolate Chia Mousse Cake

A decadent dairy free chocolate mousse cake layered on top of a chocolate coconut rough base which compliments the chocolate mousse cake perfectly. Refined sugar and guilt free.

Traditional chocolate mousse desserts requires eggs to be separated and whipped separately taking a lot of time to prep. As this is dairy free it’s still as delicious and you will have a chocolate mousse cake dessert in half the time.

BASE INGREDIENTS

1 ¼ cups desiccated coconut

¼ cup activated buckwheat groats

1 tbsp raw cacao powder

¼ cup maple syrup

¼ cup coconut oil melted (see notes)

pinch of salt

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MOUSSE INGREDIENTS

1 x 400ml coconut cream

2 tbsp raw cacao sifted

¼ cup chia seeds

½ tsp vanilla bean powder or 1 tsp vanilla paste

¼ cup maple syrup

pinch of salt

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Method

1. Preheat oven to 160 ºC.

2. Line a round 20cm cake pan with parchment paper to the bottom and sides.  

3. Add all the base ingredients to a bowl and mix until well combined.

4. Place mixture into pan and pat down making sure it is all even.

5. Bake for 20 minutes. Take out of oven and allow to cool completely.

6. In a small pot add all filling ingredients except for the chia seeds.

7. Heat gently and switch off before it comes to a boil. Add the chia seeds and mix well.

8. Allow to stand for 5 minutes so the cream thickens. Stir one more time.

9. Add mixture to the top of the cooled base and place in fridge for several hours to set. (minimum of 4 hours).

10. Once set, decorate with melted chocolate or fruit and enjoy.

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Notes

Do not use MCT coconut oil as the base will not set.