No bake, Triple layer, Triple chocolate, Triple goodness mousse cake
Ingredients
Scale
For the bottom:
- 250g nuts and seeds of choice (I used walnuts and pumpkin seeds)
- 4 tbsp cocoa powder
- 6 pitted dates
- A small pinch of salt and 1/4 tsp vanilla
For the mousse
- 550g regular tofu
- 5 tbsp cocoa powder
- 5 tbsp milk of choice
- 8 pitted dates
- A small pinch of salt and 1/4 tsp vanilla
- 150g melted chocolate (I used 70% dark chocolate)
For the glace
- 3 tbsp peanut butter
- 3 tbsp liquid sweetener of choice (I used honey)
- 4,5 tbsp cocoa powder
- 3–5 tbsp milk of choice
- A small pinch of salt and 1/4 tsp vanilla
Instructions
- Line a baking tin with plastic foil or parchment paper. Simply mix all the ingredients for the bottom until desired consistency. Transfer the date & nut mixture to the pan, press and spread out evenly.
- Mix all the ingredients for the mousse and transfer that to the baking tin and spread out evenly.
- Mix all the ingredients for the glace in a small bowl or glass. Eventually adjust the liquid to your liking. It will harden in the fridge, as long as you don’t add to much liquid, obviously. You can serve it immediately but I do recommend letting it firm up for 1-24 hours. I find the texture being the best the day after.