Chocolate Mousse Cheesecake

It seems vegan desserts are the new black!

Chocolate Mousse Cheesecake that will nourish your body. Even those of us who are free from sugar, dairy, soya, eggs, nuts, wheat and gluten can enjoy this guilt free treat.

Chocolate Mousse Cheesecake
Chocolate Mousse Cheesecake

BASE

A cup of dates (soak regular dates in hot water for 20 minutes or use medjool dates)
Two tablespoons of cocoa or cacao
“Free from gluten” arrowroot biscutes (alternatively, use your own nut combination or shredded coconuts)
Combine all ingredients in a food processor until combined. Press into a cake tin. Put in the fridge to harden. Done!

MOUSSE TOPPING

Whipped coconut cream (chill a can of full fat coconut cream, then whip it)
Two tablespoons of cocoa or cacao
Three – Five tablespoons of stevia, depending on how sweet you like it
One ripe avocado/one ripe banana – These are additional nourishment options which add to (improve) the texture and flavour

Combine all ingredients in a food processor
Pour onto the base. Put in fridge to harden.

Lick the bowl.

If you can wait for it, wait for a few hours before slicing into this chocolate dream.

I made this cake for my little brothers 25th birthday, he is allergic to dairy and eggs. We definitely didn’t wait for it to set which is why the mousse is running over the base in the photo – not a bad thing, in my opinion. It was delicious!

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