If you are a fan of chocolate, you will love this cake. It has not one but two layers of chocolate. It is not only delicious but easy to cook as well. You actually do not need an oven because this recipe involves no baking at all. This is also a vegan cake so no need to worry that it won’t be healthy. I hope I have already got your attention, so here is what you will need.
For the crust:
- ¼ cup of cocoa powder
- 2 cups of pecans
- ¼ cup of pure maple syrup
- 2 tablespoons of coconut oil
- 2 teaspoons of pure vanilla extract
- ½ teaspoon of kosher salt
For the chocolate avocado mousse:
- 2 cups avocado flesh, pitted and scooped out
- 2/3 cup pure maple syrup
- 1/3 cup almond milk
- 1 tablespoons arrowroot powder
- 1 tablespoons smooth peanut butter
- 1/4 teaspoons kosher salt
- 1 tsp pure vanilla extract
- 1/4 cup cocoa powder
- 1 cup and 2 tablespoons of chocolate chips, melted
For the crust:
Get a cake springform and line it with parchment paper.
Now get a food processor in which you pulse the pecans until they are crumbly. You have to leave them a bit chunky because you will pulse them again later so be careful not to over process them at this stage.
Add the rest of the crust ingredients to the pecans and pulse again until a perfect mixture. When it is ready spread the mixture evenly in the springform and press it down firmly. Put it into the freezer until you make the mousse.
For the mousse:
Put all the mousse ingredients into the food processor except for the chocolate chips. Process them until it is a smooth mixture.
Now put the chocolate chips into a small bowl and melt them in a microwave. When they are ready, add them to the rest of the mousse mixture. Again process them until a smooth mixture.
Remove the crust from the freezer and lay it with the mousse mixture. Smooth out as much as possible and put it in the freezer for two hours so it gets firm.
When it is firm, remove it from the freezer and leave it for 5-10 minutes in room temperature. Serve it chilled.