This delightfully different mousse cake has been shared with us by Bianca from Wholefood Simply. It’s a perfect Christmas indulgence, because it tastes like an indulgence without being over the top. The other great thing about this recipe for Christmas, is that you can prepare it ahead of time! No rushing around on the day! The chia seeds have a texture like chia pudding. If that's not your thing, try grinding the chia seeds first!
Recipe Tester Feedback: "The base was awesome! This is a light and easy cheesecake alternative." - Heather
No: Gluten / Dairy / Egg
*Variations: Can be made without Nuts
Preparation Time 20 minutes + setting overnight
Can be frozen
- Chocolate base:
- almond butter - 85g, (*use tahini for NF version)
- maple syrup - 70g
- coconut oil - 25g, liquefied
- cacao powder - 35g, or cocoa powder
- desiccated coconut - 125g
- Caramel cake:
- almond butter - 125g, (*use tahini for NF version)
- maple syrup - 90g
- vanilla - 1/2, extract
- salt - pinch
- coconut milk - 2 cups
- chia seeds - 120g, white
- almonds - flakes, toasted, to top, optional
- Add almond butter (85g), maple syrup (70g), coconut oil (25g), cacao (35g) and coconut (125g) to the bowl. Combine Speed 4 / 20 seconds. Stop to scrape down sides if you can hear that the blades are not making contact with the contents of the bowl.
- Press the mixture firmly into the base of the pan and set aside in the fridge.
- Without cleaning the bowl, add almond butter (125g), maple syrup (90g), vanilla (1/2 tsp), salt (pinch) and coconut milk (2 cups) to the bowl. Combine Speed 5 / 10 seconds.
- Add chia seeds (120g) to the bowl and program 5 minutes / Speed 2.
- Pour the mixture over the base and place in the fridge overnight to set.
- Slice. Serve. Eat. Enjoy!