Wednesday, 10 June 2015
Vegan chocolate cake with coconut strawberry mousse
250 g dried dates
2 large or 3 small ripe bananas
200 g cooked white or black beans
200 g millet
100 g oats
1 generous tbsp cocoa powder
1 tsp cinnamon
Pinch of salt
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Soak the dates over night and blend them with a little bit of the water. Mash the bananas with a fork or blend them together with the beans. Mix it with all the other ingredients in a bowl. Pour the dough into a little cake form or spring form. Bake it for about 30 minutes. Let it cool while making the mousse.
1 can of coconut milk (not light)
200 g strawberries (frozen or fresh)
1 ripe banana
Set the can of coconut milk in the fridge over night to make the coconut fat separate from the water. Spoon out the top firm layer from the can into a bowl and save the liquid part for a smoothie or oatmeal. Whisk it with an electric mixer until it thickens like whipped cream.
You can either blend the banana and strawberries or mash them with a fork, which makes the mousse a little chunky. Gently, fold the whipped coconut cream in with the fruit mash and spread it all over the cake.
If you're feeling fancy, add some nuts to the dough or pour the mousse into a small plastic bag and cut a tiny hole in it. Now decorate the cake by making cute patterns and sprinkle freeze dried strawberries on top.
All there's left to say now is ENJOY!
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