Raw, luscious, delicious and completely nut free. There is no reason why seeds cannot be used in place of nuts in a raw tweet. This scrummy Choc-coconut Lime Mousse Cake is so easy to make and so easy to eat. Refined sugar free, dairy free, egg free, gluten free and, of course, nut free, it really is a special occasion dessert that everyone can enjoy.
Chocolate-Coconut Lime Mousse Cake
1 cup sunflower seeds (soaked overnight and drained)
2 Tbsp organic cacao powder
8 medjool dates
2 Tbsp coconut oil, melted
½ cup coconut flakes
Pinch of salt
Blitz everything together in a high powered food processer until it is coarsely chopped and comes together in as a cookie dough. Press the dough into a lined 18cm round tin and put into the fridge or freezer to set.
1½ cup pepita/pumpkin seeds (soaked overnight and drained)
½ cup + 1Tbsp maple syrup
½ cup coconut cream (use the solid part that sits at the top of the tin)
1 tsp vanilla essence
Zest of 1 lime
Juice of 1 lime
Blitz everything together in a high powered food processer until it is smooth. You’ll need a strong blender (Vitamix or Thermomix) to create the emulsion of all the ingredients. Scope the filling on top of the base, smooth over and return to the freezer.
250g coconut cream
150g coconut sugar
50g maple syrup
2 – 3 Tbsp cocoa
Put all ingredients into a pot and set on a medium heat. Stir and bring to the boil. Reduce temperature and keep the caramel at a busy simmer for around 20 to 25mins. If you want a chocolate sauce add 2 – 3 Tbsp of cocoa. Stir in well to dissolve any lumps. Allow to cool and then spoon over the top of the cake. The rest of the choc-caramel sauce can be kept in the fridge in a clean container and is a delicious treat in hot chocolates, over ice cream or as a dairy free topping for cakes.