Last weekend I had a bout of decision fatigue. I was itching to make a sweet treat, but my poor little brain simply could not choose. So I made them all. And the result was delicious. If you know me you know I like my desserts dense, both texturally and nutritionally. This hits the spot on all marks. Plus it’s entirely made from plants.
Do you want the luscious taste of a flourless chocolate cake with a nourishing nutritional profile? If so, read on to create this more-than-satisfying mashup:
To make the cake layers:
Follow this brownie recipe with the following substitutions:
-Spread batter into 2 pans and bake for 60 minutes
-Optional: I used 1/2 cup of carob and 2 tablespoons raw cacao so T wouldn’t be bouncing off the walls. If you are an adult that can handle your chocolate, feel free to go all in….
To make the mousse:
Follow this pudding recipe with the following substitutions:
-Add a bit more sweetener. I used two teaspoons of date sugar and the sweetness equivalent of 1 teaspoon of sugar of stevia leaf powder.
-Optional: Add 1 tablespoon of raw cacao to the carob, or substitute chocolate for carob entirely.
To make the raspberry sauce:
Follow this berry sauce recipe with the following substitutions:
-Once slightly cooled, smash berry mixture with a potato masher or fork.
-Optional: Add a teaspoon of superfood powder like gooseberry, goji, or acai for an extra antioxidant boost.
To put together:
-Remove cake layers from pan.
-Spread mousse on one layer and top with the other.
-Spread mousse on top layer and garnish as desired (I used raspberries and strawberries).
-When ready to serve, top each slice with raspberry sauce.
-In the unlikely event you have any left over, store in fridge…..
For more plant based ideas head over to the Joyful Gym Rat page on Facebook!