Raw chocolate mousse cake

Serves 12-14
Preparation time 0 mins
Cooking time 0 mins


For the crust:
100g pistachio nuts
150g blanched almonds
50g desiccated coconut
200g dates, (pre soak if hard)
3 tsp. lemon juice
1 pinch sea salt

For the chocolate mousse:
200g dark chocolate
2 x 400ml coconut milk, full fat canned (keep refrigerated)
1 x 160ml coconut cream (keep refrigerated) reserve 2 tsp. for garnish
3 tbsp. date syrup 2 tsp. custard powder
2 tsp. coconut cream, whipped taken from above

Line the base and sides of 8 inch (20 cm) non-stick spring-form tin with parchment paper

Place the pistachios, blanched almonds and desiccated coconut into your food processor and pulse until chunky sandy consistency, then place into a bowl

Add the dates, lemon juice and salt to the food processor, blend until smooth

Add the pistachio nut mixture back into the food processor, and blend until forms a ball

Place the nut and date mixture into your prepared tin, press down the mixture firmly on the base and one inch around the sides and place in the freezer

Remove the coconut milk cans from the fridge turn the can upside down and open the opposite side to which it was standing up (the milk will separate from the cream in the fridge)

Pass the coconut milk & cream through a sieve (you only want to use the hard part of the coconut, discard the milk for this recipe)

Spoon the milk & cream into a food mixer or use a electric handheld whisk

Beat for about 4-5 minutes, stopping occasionally to wipe down the side of the bowl Melt the chocolate, over a water bath (bain marie) will take one minute, stir it time to time and check often to be sure it is not burning!

When melted add the date syrup and custard powder, then leave to cool before adding the cream

Slowly fold the cream mixture into the chocolate, mix well (keeping 2 tsp. of the whipped cream aside)

If the chocolate gets hard and gritty when folding in the whipped coconut cream, don’t panic, just place the bowl back over the water bath (bain marie) and stir until smooth

Remove the nut base after 20 minutes from the freezer

When the chocolate mixture is smooth, pour into the nut base

Smooth out the chocolate mixture

Drizzle 2 tsp. whipped coconut cream over the top of the chocolate mousse and then using a fork carefully mix up the coconut cream into the chocolate to get a marble effect


Tip: If you LOVE chocolate as much as I do, then this is for you. I’m a huge chocoholic and it’s always handy to have something in the freezer just in case, right? Yes it is possible to prepare the chocolate mousse from only a couple of ingredients without, diary cream or eggs! Make sure you refrigerate the cans of coconut milk and cream overnight to solidify and separate. There are plenty of different delicious combinations that can make this simple dish very extravagant and compliment any dinner theme. Try folding chopped fruit into the whipped cream; adding a few drops of pure vanillaextract with ½ teaspoon cinnamon; adding chopped almond or macadamia nuts; or adding rum flavour, maple syrup and 2 handfuls of raisins. Whichever combination you choose, sprinkle with chocolate or nuts or fresh fruit before serving.

Recipe from Lisa Roukin's My Relationship with Food.