Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl

This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 366 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 (14 ounce) can unsweetened coconut milk
• ½ cup agave nectar
• 1 cup cacao butter
• 2 cups shredded unsweetened coconut
• 1 pinch pink Himalayan salt
• ¾ cup cacao powder
• 3 tablespoons cacao powder
• 1 cup pitted fresh dates
• 3 tablespoons peanut butter (Optional)

Recipe Instructions

Step 1

Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.

Step 2

Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).

Step 3

Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.