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This raw, vegan treat is perfect for your guiltfree carb-refill sundays.

Filled with anti-oxidants, polyphenols, vitamins and good fats.

The coconut sugar is much higher in nutrients than conventional sugar, especially the raw version (we use Purasana) keeps all its goodness, while having a lower glycemic index (blood sugar response) toΒ reduce damage to your blood vessels and metabolism.

The good fats of the nuts and avocados will keep you full for long, fuel your brain cells and metabolism.

Nutrigenomic advise: If you have a COMT polymorphism and are feeling slightly stressed out or just having lots on your plate, this might not be the best option for you today, as it uses up more of an already taxed COMT enzyme. Have this on days where you are feeling truly relaxed :). X

raw vegan chocolate mousse cake
Yields1 Serving
Base Layer
 1 cup Almonds
 0.50 cup raw Cacao Powder
 0.50 cup Dates
 1 tbsp raw Honey or Maple Syrup
 2 tsp Water
Chocolate Mousse Topping
 0.50 cup raw Cacao Powder
 6 tbsp Coconut Blossom Sugar (or raw Honey or Maple Syrup)

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 3 large ripe Avocados
 1 tsp Himalayan (or good quality Sea) Salt
 1 tsp Vanilla
Frozen or Fresh Berries as Topping
Base Layer
1

To make the crust place the almonds, dates, cacao powder, vanilla and honey or maple syrup in a blender or food processor and blend until you have a crumbly mixture.
Slowly add in the water if needed to make a "dough".
Press your nut mixture into a prepared tin.
Place the cake tin in the fridge.

Chocolate Mousse Topping
2

To make the chocolate mousse layer, peel the avocados and place in the blender as well as the coconut blossom sugar, cacao powder and salt.
Blend for 5-10 minutes until smooth.

Remove your base from the fridge and smooth the avocado layer over it.

Place in the fridge for 15-20 minutes to allow the cake to set - or a couple hours to turn it into a refreshing icecream cake.

Remove from the fridge and serve with fresh berries.

Source recipe (slightly adjusted) and picture: http://thegoodfoodgoddess.com/

Ingredients

Base Layer
 1 cup Almonds
 0.50 cup raw Cacao Powder
 0.50 cup Dates
 1 tbsp raw Honey or Maple Syrup
 2 tsp Water
Chocolate Mousse Topping
 0.50 cup raw Cacao Powder
 6 tbsp Coconut Blossom Sugar (or raw Honey or Maple Syrup)

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 3 large ripe Avocados
 1 tsp Himalayan (or good quality Sea) Salt
 1 tsp Vanilla
Frozen or Fresh Berries as Topping

Directions

Base Layer
1

To make the crust place the almonds, dates, cacao powder, vanilla and honey or maple syrup in a blender or food processor and blend until you have a crumbly mixture.
Slowly add in the water if needed to make a "dough".
Press your nut mixture into a prepared tin.
Place the cake tin in the fridge.

Chocolate Mousse Topping
2

To make the chocolate mousse layer, peel the avocados and place in the blender as well as the coconut blossom sugar, cacao powder and salt.
Blend for 5-10 minutes until smooth.

Remove your base from the fridge and smooth the avocado layer over it.

Place in the fridge for 15-20 minutes to allow the cake to set - or a couple hours to turn it into a refreshing icecream cake.

Remove from the fridge and serve with fresh berries.

Chocolate icecream mousse cake

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