Vegan Chocolate Mousse Cake

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The ingredient of Vegan Chocolate Mousse Cake

• 150g packet roasted cashews
• 1 2 cup hazelnut meal
• 1 tablespoon dutch processed cocoa plus greater to dirt
• 1 3 cup coconut oil melted
• 1 tablespoon maple syrup
• sliced strawberries to serve
• small mint sprigs to serve
• 200g dairy loose chocolate chopped
• 400g can chickpeas
• 400ml can pure coconut cream chilled
• 2 tablespoons dutch processed cocoa
• 1 four cup caster sugar

The Instruction of vegan chocolate mousse cake

• ufeffgrease a 19cm round base springform pan line base and aspect with baking paper
• process cashews in a food processor until finely chopped transfer to a bowl add hazelnut meal cocoa oil and maple syrup mix well to mix spoon over base of organized pan spreading and urgent to level refrigerate for half hour or till firm
• meanwhile make dairy loose mousse place chocolate in a microwave secure bowl microwave on high 100 for 1 minute stirring halfway thru till clean cool for eight to 10 minutes while chocolate is cooling drain chickpeas over a big bowl reserve chickpeas for any other use using an electric powered mixer beat coconut cream and cocoa until smooth peaks form do not over whip
• n a smooth bowl and the usage of easy beaters beat chickpea liquid until smooth peaks form gradually beat in sugar 2 teaspoons at a time till sugar is dissolved after each addition fold melted chocolate into coconut cream combination fold in whipped chickpea liquid in 3 batches pour over prepared base level top refrigerate in a single day or till company
• carefully transfer cake to a serving plate dust with more cocoa serve cake crowned with strawberries and mint

Nutritions of Vegan Chocolate Mousse Cake

fatContent: 347 745 calories
saturatedFatContent: 27 6 grams fat
carbohydrateContent: 16 1 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 5 1 grams protein
sodiumContent: 4 milligrams cholesterol