Miko has discovered a new game called stash treats in the couch.
I found quite a few cleaning over the weekend which made him very excited.
The thought of heading back to Las Vegas makes me excited because I have a soft spot for the Wynn Las Vegas. I did a huge report and presentation on Steve Wynn in college, back before I changed my mind about pursuing a Marketing degree. Hubby and I stayed at the Encore when we eloped there in 2009 which was amazingly lovely. And Steve Wynn is a vegan and makes sure all Wynn restaurants have a decent vegan menu.
Vegas is about fun and indulgence, so a dessert recipe seemed appropriate and I wanted an excuse to make a raw vegan cake. I’ve never been a huge cake fan growing up, dry sheet cake is nothing but a vehicle for sugary frosting and we know we should avoid processed sugar and flour like the plague. But not chocolate thankfully, that delightful and decadent superfood makes dessert a dessert. And it becomes a raw vegan superfood dessert when processed with hemp seeds, walnuts, and coconut oil.
This recipe is inspired by the Chocolate Mousse Cake at La Cave and it’s a fabulous way to increase your superfood intake.
Raw Chocolate Mousse Cake
- 1 1/2 cup walnuts
- 1 1/2 cup shelled hemp seeds
- 2/3 cup cacao powder
- 2 cups pitted dates
- 1 tsp. vanilla extract
- dash of salt
- 1/2 cup pitted medjool dates (or agave nectar or maple syrup)
- 3 tbsp. cacao powder
- 2 tbsp. coconut oil
- dash of salt
- 1/2 cup water, as needed
- Place walnuts, hemp seeds, salt, and cacao powder into a food processor and process until well blended.
- Add dates and vanilla extract and process into a smooth and creamy texture.
- Grease a 6” cake pan with coconut oil and form mixture into pan.
- Place frosting ingredients into a blender and blend to a creamy texture. Spread mixture over cake.
- Chill for 8 hours. Serve and enjoy! Makes 8 servings.
I may have mentioned this before, but I am not a baker. Something about baking treats, bread, etc. has never appealed to me. Raw cakes require no baking and usually come together quickly with a good food processor and blender – my type of dessert.
And this recipe is blissfully easy to form into a cake pan like this 6″ Springform one.
I used dates as the sweetener in the frosting and purposely left it a little chunky for a fun texture, but you could use agave nectar or maple syrup and blend it to a silky smooth texture too.
The finished cake may not look too impressive, but it’s a blank canvas for creative toppings from dusted berries, goji berries, nuts, or any festive topping you want to add. How about sweetened avocado cream for St. Patrick’s Day?
I just dived right in – mmmmm, lunch.
The frosting is a creamy mousse texture with sweet and gooey date chunks and a hint of coconut while the rest of the cake is a hearty and thick brownie texture.
The flavor is wonderful because it’s not too sweet allowing the rich and complex dark chocolate flavors to shine and even be enhanced with just a hint of salt.