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!

Crust:

  • 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. 

Mousse:

  • 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. 

Recommended Garnish: 

  • Maldon Salt 
  • Raspberries (or your favourite berry)
  • Sandwich cookies
  • Mint 
  • Chocolate curls 

 

Recipe created by Chef Dany Duguay

CHECK OUT SOME OF OUR RECIPES


Chocolate Dipped Fruit

A fun treat to make with the kids! Use any fruit, I suggest:  Strawberries  Bananas  Kiwi  Orange slices  Use any…

Read More

Blue Cheese Stuffed Dates with Maple Cinnamon Pecans and Prosciutto Salt

Makes 24 pieces 48 Alhasa Khlas Premium Dates, pits removed 24 Royal Nuts Dry Roasted, Unsalted Pecans, halved and candied…

Read More