Raw Cashew Layered Chocolate Mint Mousse Cake

Getting ready for my grandmother to come over for St. Patrick’s Day as she does every year I didn’t have any big plans this year as we weren’t around up until the day before. I asked the girls what they wanted to have and both jumped to dessert first, which I did already have an idea for. I had thought about making an Apple Amber, which is more of a traditional Irish dessert. The girls had chocolate cake on the brain. Maybe it was because they were going to make me a cake for my birthday which is right before St. Patrick’s Day and they weren’t able to as they didn’t know I was surprising them with a little surprise getaway. They ended up picking up a Vegan Chocolate Mousse cake from Whole Foods but it still wasn’t the same as them making it. So I decided we would go with a cake and they were going to help me make it. I was going to make a twist on other raw cakes I have made when they decided they wanted some mint and it had to have some green. So I took my raw layered cake recipes and altered it using an inspiration from Brendan Braizer’s Thrive Energy Cookbook, a book I highly recommend, for the mousse layers making it with avocado as I haven’t it the past. I have made avocado puddings so I envisioned it being good. We used real mint which my husband loved! He stopped and after the first bite, commented and slowly ate the next couple bites commenting on the real mint flavor. That is when I told him we used real mint. The green mint layer was also my oldest daughters favorite layer, despite not being a fan of avocado. Maybe it is a good thing she stopped helping right before I made the mousse layers. You can simplify this to one mint mousse layer as well. It makes a great dessert for any occasion.

Raw Cashew Layered Chocolate Mint Mousse Cake

Makes a 9″ Springform Pan, 12- 16 servings

Chocolate Crust:

3/4 c raw pecans

1 c raw cashews or almonds

1/4 c raw cacao powder (used Navitas Naturals Cacoa Powder)

2 TBSP cacao nibs

2 TBSP vegan chocolate chips, optional

2 medjool dates, pitted

1 TBSP coconut oil, melted

2 TBSP raw agave or maple syrup

pinch sea salt

1 tsp vanilla

Cashew Filling:

1 1/2 c raw cashews, cashew pieces (soaked 4 hours or overnight)

1/2 c raw agave or maple syrup

2 tsp vanilla

1/2 c coconut oil, melted

1 TBSP fresh lemon juice

Mousse Layers:

Optional if you want you can make 1 mousse layer by combining both to make chocolate mint mousse.

Chocolate Mousse

1 medium avocados, peeled and pitted not too ripe

1 TBSP cashew or almond butter

1/4 c raw agave

1/2 tsp sea salt

1/2 tsp vanilla

1 TBSP coconut oil, melted

1/4 c cacao powder

1/4 c vegan chocolate chips, melted

Mint Mousse

2 medium avocados, peeled and pitted not too ripe

1 TBSP raw cashew butter

1/2 c raw agave

1/2 tsp sea salt

2 TBSP coconut oil, melted

1/2 c fresh mint leaves packed (12 steams)

Chocolate Ganache Topping:

1/2 c raw agave

1/2 c coconut oil, melted

1 c raw cacao powder

2 tsp vanilla

pinch of sea salt

Toppings:

Cacao sweet nibs, chocolate chips, mint leaves, optional

If making the mint and chocolate separate note that the mint green layer will be bright green when it is pulled out of the freezer and when you cut it but as it is exposed to air it will start to darken as it is avocado.

Start by soaking your cashews (for the cake not crust) 4 hours or overnight. Place nuts for crust (pecans and almonds or cashews), dates, cacao powder, salt, agave, coconut oil, cacao nibs, vanilla and chocolate chips if using, into a food processor until combined. Press mixture into the bottom of a cheesecake pan, if you want to make individual ones you can also use a silicon muffin tin. Place the pan in the freezer while you make the filling.

Rinse and drain the cashews and place with the agave or maple syrup, vanilla, salt, and lemon juice into your food processor, or Vitamix, and blend until it starts to get creamy. Add in coconut oil and blend until smooth and creamy, scraping the sides as needed. Remove pan from the freezer and pour/scoop your filling into the pan on top of the crust. Place in the freezer.

If making the mousse layers separately start by making the chocolate mousse. Blend avocado, almond or cashew butter, agave, salt, coconut oil, vanilla, and cacao in a food processor, or I like to use a Vitamix for the mousse layers, until smooth and creamy scraping down sides as needed. Add melted chocolate chips and blend until smooth. Pull the cake out of the freezer and pour and smooth over the top of cashew cake layer. Place cake back in the freezer while making the next layer.

If combinding and making one layer of chocolate mint mousse add everything except chocolate chips into Vitamix or food processor and blend until smooth. Scraping down sides as needed. Add in melted chocolate chips and blend smooth. Pull the cake out of the freezer and pour and smooth over the top of cashew cake layer.

Clean blender or Vitamix and blend all of the mint mousse ingredients, avocado, cashew butter, agave, salt, coconut oil, and mint in a food processor, or I like to use a Vitamix for the mousse layers, until smooth and creamy scraping down sides as needed. Pull the cake out of the freezer and pour and smooth over the top of chocolate mousse.

Set in the freezer for at least 30 minutes for the mousse to set before adding chocolate ganache.

For the chocolate topping mix together agave, coconut oil, vanilla, and sea salt until smooth. Add cacao and whisk until smooth. Let sit for a minute or two if there are air bubbles so you get a smooth top. Remove cake from the freezer and spread chocolate over the top. Sprinkle with cacao sweet nibs or chocolate chips if desired. Place in the freezer for at least 15-20 minutes for the top to set, this can also be done ahead of time which is what I do. If you want to top with fresh mint do so right before serving as it will wilt right when you pull it out of the freezer. When ready to serve remove from the freezer and slice but let sit for about 15 minutes to thaw out (so it is nice and creamy!) before serving. Store any leftovers in the freezer wrapped/covered in the freezer. Enjoy!