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Chocolate-Coconut Lime Mousse Cake

Posted on Aug 3, 2015 in Blog, Sweet Tweets | 1 comment

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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.

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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.

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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.


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    1 Comment

  1. nice work! thank you for directing me here. I love making raw cakes – that the cakes I eat unless in some occasions I have to eat a bit of someone’s birthday cake. I have been experimenting by using different filling. Interestingly you use pepitas and sunflowers seeds instead of cashew! It looks so yummy. Last week i made a cake for my friend’s house warming party – i put sunflower seeds and cashew together – but the colours is not as white as cashew only though. Great work!

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