Posted on by Laura Day

PB ESPRESSO CHOCOLATE MOUSSE CAKE


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Created by : @swallowarainbow

ingredients

For the base

1/2 cup butter beans, rinsed and drained

1.5 cups almonds

1/4 cup coconut sugar

2tbsp coconut oil

1tbsp maple syrup

1tbsp cocoa powder

For the mousse layer,

1 cup butter beans, rinsed and drained

1 cup dates, soaked in boiling water for 15 minutes then drained

1/2 cup coconut cream

3tbsp coconut sugar

2tbsp cocoa powder

1tbsp natural peanut butter

1.5 scoops Macro Mike pb cheesecake protein powder

2tsp instant coffee

For the chocolate drizzle,

1/4 cup coconut oil, melted

1/4 cup coconut sugar

3tbsp cocoa powder

2tbsp coconut cream

steps

For the base, blitz all ingredients in a food processor until well combined. Press into a lined slice tin and freeze whilst making the mousse layer.

For the mousse layer, blitz all ingredients in a food processor until smooth. Spread over the base and return to the freezer for >6 hours.

For the chocolate drizzle, combine all ingredients in a bowl. Drizzle over the mousse layer and sprinkle with peanuts/buckwheat groats if desired. Store in the freezer.


goodies in this recipe!!

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