Caramelia Chocolate Mousse Cake

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This is an extremely decadent raw chocolate mousse cake, featuring surprisingly avocado! I was inspired by amazing cake maker Anna Middleton from Rawsome to bring avocado into fresh cakes such as this one – they are so creamy and versatile to use and really take on whatever flavour you put in, which is this case is chocolate!

Ingredients

For the fudgy, chewy base:

• 360g medjool dates
• 2 tbsp tahini
• 3 tbsp coconut sugar
• 3 tbsp coconut butter
• 2 tbsp cacao nibs
• 4 tbsp carob powder

For the crumbly layer:

• Scatter 1 cup chocolate-covered mulberries over the base and press down

For the rich chocolate mousse:

• 2 ripe avocados
• 1/2 cup coconut milk
• 2 tbsp tahini
• 100g cacao butter, gently melted
• 3 heaped tbsp cacao/chocolate powder
• 3 -5 tbsp coconut sugar, depending on how sweet you want it

Instructions

For the fudgy, chewy base:

1. Process all the above ingredients in a good processor until you get a sticky ball.

2. Press firmly into a mould or dish of your choosing (I tend to opt for silicone moulds as they make it so easy to get the cake out)

For the rich chocolate mousse:

1. Blend to a smooth cream and pour over the crumble layer

2. Set in the fridge for four hours, more if needed.

3. Dust cacao/carob powder over and decorate with rose petals