Chocolate Mousse Cake (Raw + Vegan)

This recipe was designed based on a whim of a craving.  I'm sharing it with you this week because with Valentine's Day approaching, you're undoubtedly being inundated with all things chocolate.  Work something healthy (but every bit as rich and decadent) into the mix!  

My husband and I were watching TV one night when I turned to him and said, "I really want flourless chocolate cake."  My brother-in-law makes one during the holidays that's to die for.  I'm not sure how it got stuck in my brain that night, but stuck it was.  Once I said the words out loud, I realized I wouldn't be able to stop thinking about flourless chocolate cake until I ate some. So I got to work on something in the kitchen - sort of a play on a few different recipes I regularly make. Admittedly, the avocado seems like a weird addition (it sounds gross - it's not!), but it lends a lightness to the overall texture.  The end result was a cross between a mousse and a really dense brownie.

Chocolate Mousse Cake

1 cup walnuts 

8 very plump dates, pitted (soak for 30-60 minutes beforehand if they are dry)

1 ripe avocado, pitted

1/2 raw cacao powder

1/2 coconut flour (to make coconut flour, process unsweetened dried coconut flakes in a food processor and process until you reach a flour-like consistency)

2 T maple syrup

1/4 tsp sea salt

Place walnuts into a food processor and process until finely ground. Add pitted dates and process until a thick paste forms. Add the avocado and process again - mixture should be like a very thick pudding. There should be NO avocado chunks in the mixture.  Add the remaining ingredients and process until somewhat smooth.  This "batter" will be super sticky, so I found it best to work with a spatula. Transfer batter to a casserole dish (I used 8x8 - you could use smaller for a thicker end product). If you'd rather slice the cake into slices, you could also put into a round cake pan.

Place in refrigerator and let set at least an hour. Without this step, the cake will be much more mousse-like. I found it best to let it sit overnight in the fridge.  Cut into small pieces, and serve with sliced fresh strawberries.

Even Murray wanted a piece of the action!