Vegan Chocolate Mousse Cake
A creamy, cheesecake style dessert. Rich with dark chocolate and as smooth as silk. This cake is a must try for vegans and meat eaters alike. BONUS: No cooking required!
- One package (approx 25 cookies) Country Choice Organic Chocolate Sandwich Cookies
- 2 1/2 tbsp vegan butter, melted
In the bowl of a food processor, blend cookies until they form a fine crumb. Slowly drizzle in melted vegan butter and pulse until combined. Press into bottom of greased and lined 9” spring form pan. Refrigerate until ready to use.
- 500 g Acadiana Silken Tofu
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 300 g Lily’s Vegan Dark Chocolate, melted and cooled slightly
- 1/2 tsp salt
Blend all ingredients excluding chocolate together until well combined, slowly drizzle in chocolate until combined. Pour over crust and return to fridge for a minimum of 4 hours. Use a knife which has been run under hot water, around the edge of the cake to loosen, serve cold.
- Maldon Salt
- Raspberries (or your favourite berry)
- Sandwich cookies
- Chocolate curls
Recipe created by Chef Dany Duguay
CHECK OUT SOME OF OUR RECIPES
Build Your Own Benny Bar
This family friendly brunch recipe allows everyone to get involved, dig in, and make their own breakfast sandwich just the…Read More