Paleo No Bake Chocolate Persimmon Mousse Cake
u003cstrongu003emacros for 8 Slicesu003c/strongu003eu003cbru003eu003cstrongu003eCaloriesu003c/strongu003e: ~309u003cbru003eu003cstrongu003eCarbsu003c/strongu003e: ~34gu003cbru003eu003cstrongu003eProteinu003c/strongu003e: ~5.1gu003cbru003eu003cstrongu003eFatu003c/strongu003e: ~19gu003cbru003eu003cbru003eu003cstrongu003efor 10 Slicesu003c/strongu003eu003cbru003eu003cstrongu003eCaloriesu003c/strongu003e: ~247u003cbru003eu003cstrongu003eCarbsu003c/strongu003e: ~27gu003cbru003eu003cstrongu003eProteinu003c/strongu003e: ~4.1gu003cbru003eu003cstrongu003eFatu003c/strongu003e: ~15g
Servings 10 servings
Calories 300kcal
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)
Instructions
- 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.