Vegan double chocolate mousse cakes

Before I started following  a plant based diet, I had a recipe for these chocolate mousse cakes that would be my showstopper dessert at every dinner party. I would be requested to make these for all the family events we would go to, and everyone that ever tasted it would ask me for the recipe. So needless to say, I simply had to “veganize” this dessert!

Nutty chocolate base, two layers of mousse, topped off with ganache AND chocolate crumble!

It consists of a raw chocolate base, and then you can choose to keep the white mousse layer as coconut and vanilla, or if you have a sweet tooth like me, amp it up with some white chocolate. The dark chocolate mousse layer as well as the ganache, helps keep this dessert balanced as they offer more bitter notes. I usually have some crumb left over from the base, so I like to make a crumble and scatter it over for a nice crunch, but you can totally use coconut flakes or garnish with whatever your heart desires!

 I like to use little ring moulds to make individual cakes, but if you don’t have at home,  I have also used a spring form cake tin which works perfectly fine. In theory you could also line a bread tin with clingfilm hanging over the sides, and just lift the cake out then slice, however I have not tried this method.

I always have a few tins of coconut cream standing upside down in my fridge for when I need it. For the mousse layer, you’ll be scooping out the thicker creamy part and using that for this recipe. Reserve the rest of the liquid for smoothies by freezing it in an ice cube tray.

Vegan Double Chocolate Mousse Cakes (makes 8)

Base:

  • 200 g pecans
  • ¼ cup almond flour
  • 7 medjool dates (if you cant find fresh, soak in boiling water for 25 mins)
  • 3 tbsp sugar
  • 3 tbsp coco powder
  • 1 tsp vanilla
  • 1 tbsp coconut oil (cold state)

Mousse:

  • 120 ml aquafaba (chilled liquid from tin of chickpeas)
  • 5 tbsp sugar
  • ½ tsp cream of tartar
  • 2 tsp vanilla extract
  • 2 tins coconut cream (only use the thick solid creamy part)
  • 100 g dark chocolate (I use Afrikoa 70%)
  • 100 g white chocolate (optional)

Ganache:

  • ½ cup coconut milk
  • 130 g chocolate
  • 1 tbsp coconut oil

Base:

  1. Add pecans to a food processor and blend well. Add all the remaining ingredients and blend until everything is well combined. It should clump together when pressed, if its too dry add another date.
  2. Transfer mixture to lined springform tin or ring moulds, pressing firmly to form a solid base. Reserve leftover crumbs for topping.

Mousse:

  1. Whip the aquafaba on high speed until foamy, add cream of tartar and gradually add in sugar. Continue to whip until stiff peaks have formed. Transfer to a new mixing bowl and set aside.
  2. Whip coconut cream with vanilla until soft peak stage,  fold this mixture in with the aquafaba from the previous step.
  3. Divide the mixture into 2’s.

White Mousse Layer:

For plain coconut flavour, use mousse as is. For white chocolate option: In a heatproof bowl, Microwave white chocolate in 20 sec increments until melted, and fold into half of the mousse mix. Spread onto base and freeze for at least 30 mins.

Dark Chocolate Layer:

Repeat above process with dark chocolate and spread over white mousse layer, freeze at least 30 mins.

Ganache:

  1. Add all ingredients to a bowl and melt over a bain-marie until smooth. Allow to cool down slightly and pour over mousse. Return to freezer at least 1 hour.

Crumble:

If you have base mixture left over, Preheat oven to 170C and spread out so you have a crumble. Bake for 30 mins and allow to cool down before you garnish. Alternatively decorate with chocolate shavings or toasted coconut flakes.

To serve:

1. Remove from the freezer. With warm hands or heated cloth, heat up moulds slightly and loosen springform tin/press out from bottom of ring moulds using your hands (like a push-pop)

2. Move cake to refrigerator to thaw and and to carry on setting for at least 4 hours before serving, use a warm hot knife to cut slices.

Vegan blueberry crumble muffins

This muffin batter consists of an easy one bowl recipe, and it’s impossible to mess it up. These muffins are airy, light and filled with delicious blueberries. They provide the perfect balance between being tart and sweet, while the crumble on top gives them a nice crispy crunch as well as adding a bit of extra sweetness to finish.

Now, here’s a little trick to help the blueberries stay evenly distributed throughout the muffin: You put them in a small bowl with some flour,  give it a few shakes to make sure they are all coated and then place them in a sieve to get rid of any excess flour. This helps the blueberries cling to the batter, and makes sure they don’t all go sinking down to the bottom of your muffins, your welcome 😉

Vegan Blueberry Muffins (makes 8)

Batter:

  • 1 ½ cups flour + extra 2 tbsp for dusting blueberries
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup almond milk
  • ½ tsp vanilla essence
  • 1/4 cup melted coconut oil
  • 1 full mounting cup fresh blueberries

Crumble:

  • 2 tbsp rolled oats
  • 2 tbsp flour
  • 2 tbsp demerara /brown sugar
  • 2 tbsp coconut oil (in its solid state)

Batter:

  1. Preheat oven to 200C and line a muffin tin/ spray with cooking spray.
  2. Sift the flour, sugar, salt and baking powder together in a bowl.
  3. Add the almond milk, vanilla essence and oil, and whisk until just combined (don’t over work the batter)
  4. Toss the blueberries and extra flour together in a bowl until they are completely coated, pour into sieve to get rid of any extra flour.
  5. Gently Fold the blueberries into the batter with a spatula.
  6. Pour batter into lined/prepared muffin tin and start on the crumble.

Crumble:

  1. Combine all ingredients in a bowl, mix together using your finger tips until you have what resembles breadcrumbs.
  2. Sprinkle the crumble over the muffins and place into oven to bake for 30-35 mins, check with skewer for doneness.
  3. Remove from the oven and allow to cool to room temperature before removing from the tin.

*Notes: These muffins freeze well, so I often make a double batch and keep the extra one stored in the freezer in and airtight container.

Vegan seedy peanut butter squares

These squares were inspired by one of my favourite snacks, loads of good old peanut butter on a piece of toasted seed loaf bread! I had so much fun creating these, and after a few failed attempts I finally nailed it. I hope you will enjoy them as much as I do, I’m sure once you’ve tried them, they will become one of your go to snacks too!

Crunchy seeds, creamy dreamy peanut butter AND silky chocolate, whats not to love?

I chose a mixture of seeds that I enjoy, however the recipe will work just as well with whatever you have in your pantry as a substitute.  These are pretty rich, so when you are making your slices, just bear that in mind, a little goes a long way here. Enjoy and let me know what you think!

Vegan Seedy Peanut Butter Squares

Seed layer:

  • ½ cup oats
  • ½ cup heaped pitted dates (if dried, soak for 15 mins in boiling water then drain)
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 tbs chia seeds
  • 2 tbsp sesame seeds
  • 1/8 cup peanut/almond butter
  • 1/8 cup maple (use honey if your not vegan)

Peanut butter layer:

  • 1 cup peanut butter
  • 6 tbsp maple syrup (honey)
  • ½ cup coconut flour

Chocolate layer:

  • 120 g chocolate ( I use Afrikoa 55%)
  • ½ cup coconut milk
  • 1 tbsp coconut oil

Seed layer:

  1. Preheat the oven to 180C. Toast the oats in the oven for about 15mins, keep an eye on it towards the end, it can burn easily! Set aside to cool.
  2. In a blender, process the dates until it’s all chopped up, transfer to a bowl with the cooled oats.
  3. Pour maple syrup and peanut butter into a heatproof mug, and microwave in 20 sec increments, stirring until smooth.
  4. Add the peanut butter mix to the oats and dates, and measure in the leftover ingredients. Mix until it’s all incorporated.
  5. Pour the mixture into a prepared baking tray ( with parchment paper going all the way up and over the sides, I used 22cmx22cm) and smooth with a wet spatula. Make sure to get it nice and tightly packed, you want the base to hold together well.
  6. Chill in freezer for at least 30 mins to harden while preparing next layer.

Peanut butter layer:

  1. Add the peanut butter, coconut flour and maple syrup to a bowl. Fold with spatula until you have a very thick mixture that clumps together (it should almost resemble a sturdy cookie dough)
  2. Once the mixture is combined, spread onto the seed layer with a spatula, and once again press down well.
  3. Place back in the freezer while you make your last layer. Almost there!

Chocolate layer:

  1. Chop up the chocolate and put in a heatproof bowl with the coconut milk and coconut oil. Microwave in 20 sec increments, stirring until combined (don’t microwave it for longer stretches, because the mixture could split)
  2. Pour onto the peanut butter layer and Leave in refrigerator to set for at least 4 hours.
  3. Lift out the parchment paper, and slice into squares or slices using a dry hot knife. Enjoy!

*Notes: Once set, you can keep these in the fridge, or store in an airtight container in a cool dry place.