Monday, March 18, 2013

No Bake Chocolate Layered Cake

This is the ultimate dessert for chocolate lovers. Decadent, gooey, rich. No baking, no flour, no cups full of sugar. It will please even the most skeptical of guests and it will leave everyone's sweet tooth completely satisfied. Heavenly. It is a sinful treat that is much less sinful than it is treat!

No Bake Chocolate Layered Cake


3/4 cup gluten free oats
1/2 cup crushed pecans
1/4 cup crushed walnuts
1/4 cup almond flour
5 medjool dates
1/2 cup raw cacao powder
2 Tbsp coconut oil
2 Tbsp maple syrup
1/2 tsp salt
1 tsp vanilla

Chocolate Mousse

2 avocados
2/3 cup maple syrup
1/3 cup almond milk
1-1/4 cup vegan chocolate chips
1/4 cup raw cacao powder
3 Tbsp peanut butter
1/2 tsp sea salt
1 Tbsp corn starch

In a food processor, blend your crushed pecans, walnuts, dates, coconut oil, maple syrup, salt, and vanilla. You do not want this mixture to be smooth. The dates should be spread pretty evenly throughout. Transfer into a large bowl and add the oats, almond flour, and cacao powder. Mix with your hands - similar to kneading dough. Press into a glass pie pan and place into the freezer for at least 20-30 minutes.

In a blender (or food processor), blend your pitted avocados with maple syrup, almond milk, corn starch, raw cacao powder, salt. Set aside. Melt your vegan chocolate chips and peanut butter over a low heat. Once completely melted, you'll want to add this to your avocado mixture in the blender and blend everything together until perfectly smooth. Remove your crust from the freezer and add the chocolate mousse to the top. Place in the freezer for at least 1-2 hours before serving. For the ultimate treat, serve with some vegan coconut ice cream! Yum.