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No Bake Avocado Chocolate Mousse Cake (Vegan, Gluten-free, Nut-free)

The texture of this vegan and gluten-free avocado chocolate mousse is out of this world! I wish my photos could show you how gorgeous it is. But I guess you will have to make it yourself to see what all that fuzz is about. :)
Course Cake
Cuisine American
Servings 1 Cake

Equipment

  • Blender

Ingredients
  

For the crust:

  • 100 g buckwheat groats (soak them overnight and then let sprout for another 12 hours or so. You should have a heaped cup of sprouted buckwheat groats eventually. You can find some more info on sprouting here)
  • 70 g dates pitted and finely diced
  • 3 tablespoon FAIR-TRADE cocoa powder

For the avocado mousse:

  • 250 g avocado pulp
  • 45 g coconut sugar
  • 50 g FAIR-TRADE cocoa powder
  • 60 ml water (or a little bit more but only if absolutely needed)
  • 3 tablespoon cacao butter melted
  • 1/2 teaspoon ground vanilla
  • 1 pinch salt

For the chocolate drizzle:

  • 1 tablespoon tahini or any nut or seed butter
  • 1 tablespoon FAIR-TRADE cocoa powder
  • 1 tablespoon rice syrup or other liquid sweetener
  • 1 tablespoon water
  • 2 teaspoons cacao butter melted (alternatively coconut oil)

Instructions
 

  • After you have sprouted the buckwheat groats, wash and drain them in a sieve.Then transfer to a bowl.
  • Using a potato masher, mash the buckwheat groats as much as you can. Add finely chopped dates and cocoa powder and stir to combine, using a fork.
  • Line cake tin with baking paper. Knead dough with your hands a little before spreading out evenly in the cake tin. Press firm.
  • For the avocado mousse, mix all ingredients in a small blender until smooth. It might also work well with a hand-held blender or a stick blender.
  • Pour avocado mouse over the crust and spread evenly.
  • For the chocolate drizzle, mix all ingredients in a cup. I recommend to place the cup in a bowl of warm water to help to combine the ingredients.
  • Drizzle the cake with chocolate glaze and garnish to your liking (I used coconut and cacao nibs).
  • Place in freezer until set (approx. 2 hours). Take out of cake tin and store covered in fridge until serving.

Notes

Enjoy! :)
Keyword Avocado, cake, chocolate, Mousse, no bake, nut-free, raw, soy-free, without baking