Paleo No Bake Chocolate Persimmon Mousse Cake

Snacks

if you’ve never paired chocolate with persimmons, get ready for a dessert that’s creamy, decadent, and downright dreamy!!

this paleo no bake chocolate persimmon mousse cake is the perfect balance of rich chocolate and natural fruit sweetness, all while being free of grains, dairy, and refined sugar.

the taste and texture

this cake tastes like pure indulgence, but with a wholesome twist.

the crust is chewy and chocolaty, with a subtle nuttiness from almond flour.

the filling is ultra-creamy, thanks to ripe persimmons and coconut cream, and has a luscious chocolate flavor that melts in your mouth.

every bite feels like a velvety mousse, but it’s light enough to enjoy without feeling weighed down.

why chocolate and persimmons are a match made in heaven

the combination of chocolate and persimmons is pure magic.

persimmons have a natural honey-like sweetness and a subtle fruity flavor that pairs beautifully with the rich, slightly bitter depth of chocolate.

their creamy texture, especially when ripe, blends seamlessly into desserts, creating a smooth and luscious consistency that enhances the chocolate’s decadence.

the fruity undertones of the persimmons balance out the intensity of the chocolate, making each bite feel indulgent yet light and refreshing.

together, they create a flavor profile that’s unique, harmonious, and irresistibly delicious.

why it’s so healthy and paleo

this cake is packed with nutrient-dense ingredients:

dates for natural sweetness and fiber.
cocoa powder and dark chocolate for antioxidants.
persimmons for vitamins and a burst of natural fruitiness.
coconut cream for healthy fats and creaminess.
almond flour for a gluten-free and paleo-friendly crust.

there’s no need for refined sugar, dairy, or grains here.

to keep this dessert paleo, simply use chocolate that’s sweetened with coconut sugar or date sugar, like brands such as hu kitchen or other clean-label options!

how to make it

start with the crust by blending dates, almond flour, cocoa powder, and melted coconut oil in a food processor until it forms a sticky dough. press it into a pan to create a firm base.
for the filling, blend ripe persimmons, melted chocolate, vanilla, and coconut cream until smooth and creamy. pour this over the crust and smooth the top.
freeze the cake for at least 4-6 hours until it’s firm and sliceable.

storage tips

store your paleo chocolate persimmon mousse cake in the freezer for up to 2 weeks.

before serving, let it thaw to soften slightly.

this makes it the perfect make-ahead dessert for gatherings or to enjoy as a personal treat whenever you’re craving something sweet.

keeping it paleo with chocolate

to ensure your chocolate is paleo-friendly, look for options sweetened with natural sugars like coconut sugar.

avoid chocolates with soy lecithin, dairy, or processed sweeteners. you’ll still get that rich chocolate flavor without compromising on health.

a dessert worth celebrating

this paleo no bake chocolate persimmon mousse cake is proof that healthy desserts don’t have to skimp on flavor or texture.

it’s indulgent, nutrient-packed, and surprisingly easy to make. whether you’re treating yourself or sharing it with loved ones, this cake is bound to impress.

if you love Paleo No Bake Chocolate Persimmon Mousse Cake, then try these other recipes from upbeetandkaleingitblog!

Decadent Healthier No Bake Ferrero Rocher Cups

Delicious Cinnamon Apple Cream Cheese Bake

The Best No Bake Healthy Brownies with Cookie Dough Date Caramel

The Best No Bake Peanut Butter Chocolate Cheesecake

Healthy Vegan and Gluten-Free Fluffy Apple Rings

Gluten-Free Miso Banana Cake with Cinnamon Frosting (Plant-Based!)

Unreal Plant Based Chocolate Protein Cheesecake

The Ultimate Vegan and Gluten-Free Banana Cake

Healthier Vegan and Gluten Free Thin Mint Cookies

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Amazingly Vegan and Gluten-Free Flourless Brownies

Peanut Butter Chickpea Protein Bars with Sweet Potato FrostingPeanut Butter Chickpea Protein Bars with Sweet Potato Frosting

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Paleo No Bake Chocolate Persimmon Mousse Cake

Recipe by MaryCourse: Snacks

Servings

servings

Prep time

minutes

macros for 8 Slices
Calories: ~309
Carbs: ~34g
Protein: ~5.1g
Fat: ~19g

for 10 Slices
Calories: ~247
Carbs: ~27g
Protein: ~4.1g
Fat: ~15g

Ingredients

for the crust:
1 1/2 cups pitted dates, soaked in warm water for 10 minutes if dry
1/4 cup cocoa powder
1 cup almond flour or finely ground almonds
1 tbsp coconut oil, melted
pinch of sea salt

for the filling:
5 very ripe persimmons, peeled
1 cup vegan chocolate chips (we like hu)
1 tsp vanilla extract
1 cup full-fat coconut cream (scoop the thick part from a chilled can of coconut milk)

Directions

make the crust:
in a food processor, blend the dates, cocoa powder, almond flour, melted coconut oil, and sea salt until the mixture sticks together when pressed between your fingers.
press the crust mixture into the bottom of a parchment lined pan (about 8 inches). pack it down evenly and firmly. place in the freezer while you make the filling.
prepare the filling:
in a small saucepan over low heat, combine the coconut cream and chocolate. stir gently until the chocolate is completely melted and the mixture is smooth. remove from heat and let it cool slightly.
in a blender, combine the persimmon puree, melted chocolate and coconut cream mixture, and vanilla extract. blend until silky and fully incorporated.
assemble the cake:
pour the persimmon mousse filling over the prepared crust, smoothing the top with a spatula.
freeze the cake for at least 4-6 hours, or until firm enough to slice cleanly.
serve:
remove the cake from the freezer 10-15 minutes before serving to allow it to soften slightly. slice and enjoy! you can store in the fridge for a few days or store the cake in the freezer for up to 2 weeks. for the best texture, let it sit at room temperature 30 min before serving.