No Bake Vegan Chocolate Mousse Cake Recipes

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.

VEGAN CHOCOLATE MOUSSE CAKE

Steps:

• Line the bottom and sides of a 7" cake tin with a removable base with some parchment paper.
• Add the cookies and vegan butter to a food processor and blitz for about 30 seconds until evenly mixed. Press the cookie mixture into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass, making sure it is compact. Set aside in the fridge.
• First, melt the chocolate over a double boiler (bain-marie).
• Add all of the ingredients apart from the maple syrup to a high-speed blender or food processor and blend for a couple of minutes until smooth and creamy.
• Taste the filling and add the maple syrup if you'd like it sweeter and blend again to combine.
• Transfer the filling into the cake tin using a spatula to smooth it out. To get the swirl effect on top, place the cake tin on top of a turntable, and use your spatula to make a swirl print on the surface of the cake whilst spinning the turntable. Place in the fridge to set for 3-4 hours (or overnight if preferred).
• Once set, remove the cake from the tin. You can use a blow torch to gently heat the sides of the pan to make it easier for the cake to slide out of the tin.
• Top with fresh berries and some grated chocolate. To store, place in an airtight container and refrigerate for up to 3 days.