Fine mini cake without flour, which satisfies any chocolate craving, no matter how big. Fine base of almond paste and cocoa powder, naturally sweetened with dates. Topped with a melt-in-your-mouth mousse of coconut milk and dark vegan chocolate. Oil-free, sugar-free, flour-free and gluten-free.
Prep Time 30 minutesminutes
Cook Time 25 minutesminutes
Cooling time 4 hourshours
Total Time 4 hourshours55 minutesminutes
Servings 8Piece
Calories 281kcal
Ingredients
FOR THE CAKE BASE:
200gMedjool datesif the dates are too dry, soak them in hot water for 20 minutes, drain them and then use them
Preheat oven to 175 degrees (convection oven) or 195 degrees (upper-lower heat), line 20cm diameter springform pan with baking paper.
FOR THE CAKE BASE Place the Medjool dates, along with the plant milk, almond paste, cocoa powder, baking powder, bourbon vanilla and salt in a high-powered blender and blend to a dough. This should not be too liquid and rather somewhat sticky in consistency.
200 g Medjool dates, 120 ml Plant milk, 120 g Almond paste, 50 g Cocoa powder, ½ tbspn Baking powder, ¼ tbspn Bourbon vanilla, A pinch of salt
Pour into the prepared springform pan and smooth out. Put in the oven and bake for 25 minutes. Remove from oven and let cool completely.
FOR THE CHOCOLATE MOUSSE Carefully melt the chocolate over a water bath. Pour coconut milk into a bowl and whisk in melted chocolate.
150 g dark vegan chocolate, 400 ml Canned coconut milk
Place in the refrigerator and allow to "set" for at least 30 minutes. The point here is that the mousse is a bit firmer and can be spread on the cake base without running out of the mold.
At the end of the cooling time, when the chocolate mousse is "semi-solid", remove from the refrigerator and spread evenly over the cooled cake base.
Place back in the refrigerator and allow to set and infuse for another 4 hours or preferably overnight.
Just before serving, remove from refrigerator, cut into pieces and garnish with toppings of choice and enjoy!
Store remaining pieces in an airtight container in the refrigerator for up to 5 days, or in the freezer for at least 1 month (best to portion beforehand).