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17.1.2017

Raw Licorice Chocolate Mousse Cake

Try this heavenly raw cake – Licorice Chocolate Mousse Cake with a super soft and tasty filling and crunchy truffles.

(raw, vegan, gluten free, dairy free, refined sugar free)

Crust:

1 cup almonds

½ cup pecan nuts

5 fresh dates

3 prunes

3 tsp licorice root powder / licorice root extract powder

1 tsp vanilla extract

1 tsp anise powder

½ tsp sea salt

 

Filling:

1 cup cashew nuts (soaked for 1–3 hours)

1 cup coconut milk (room temperature)

6 tbsp coconut syrup or raw organic honey

1 tsp tamari soy sauce

1 cup raw cocoa powder

pinch of sea salt

5 tbsp cocoa butter (melted)

5 tbsp coconut oil (melted)

 

Chocolate Licorice Sauce:

2 tbsp coconut oil (melted)

2 tbsp raw cocoa powder

2 tbsp licorice root powder or licorice root extract powder

½ tsp vanilla powder

2 tbsp coconut syrup (or maple syrup)

tiny pinch of sea salt

 

On top:

Small truffles made from the crust dough + black sesame seeds

raw cocoa powder

 

Tin/Cake mould size: 17 cm / 7 inches

 

Crust:

Cover the bottom of the cake mould with a parchment paper so that it is easier to remove later. Add the almonds and nuts into a blender and blend until fine crust. Add the rest of the ingredients and blend until a thick and sticky dough. Check the taste and add more seasoning, if you like. Spoon out the dough out to a bowl and take aside about 4-6 tablespoons of the dough, from which you’ll later make the truffles. Press the rest of the dough firmly onto the bottom of the cake mould. Prepare the filling.

 

Filling:

Toss out the soaking liquid of the nuts and rinse the cashews in a cold water. Place the nuts into the blender and add the coconut oil. Add also the syrup and tamari. Blend. Add the raw cocoa powder and salt. Pour in also the cocoa butter and coconut oil. Blend until a smooth thick mass. Pour the mass into the cake mould. Even the surface with a spoon. Place the cake mold into a freezer for about 2 hours or until it’s totally firm. In the meantime prepare the truffles and the sauce. When the cake is firm, take it out of the freezer, remove from the mould, dizzle some shosola sauce on and decorate with the truffles you’ve made. Serve and enjoy. Store in the fridge.

 

Truffles:

Prepare small balls from the dough crust you had set aside. Roll the truffles on black sesame seeds pressing them firmly but gently so that the seeds stick and cover the balls evenly.

 

Chocolate Licorice Sauce:

Add the raw cocoa powder, licorice powder, syrup an salt into the melted coconut oil. Mix well so that you get a nice chocolate sauce.

More healthy sweet treats: It’s a Pleasure cookbook

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