RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL

Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl image

This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

Provided by Justin Moldenhauer

Categories 100+ Everyday Cooking Recipes Vegan Desserts

Time 5h15m

Yield 16

Number Of Ingredients 12

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Ingredients

2 cups shredded unsweetened coconut
3 tablespoons cacao powder
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
1 cup pitted fresh dates
1 (14 ounce) can unsweetened coconut milk
1 cup cacao butter
¾ cup cacao powder
½ cup agave nectar
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
3 tablespoons peanut butter

Steps:

Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 23.1 g, Fat 30.4 g, Fiber 6 g, Protein 3.3 g, SaturatedFat 21.4 g, Sodium 40.9 mg, Sugar 8.7 g