Dark Chocolate Mousse Cake

Rind:

3 / 4 cup almonds

1 / 4 cup pitted dates wrapped

Cocoa powder

1-2 teaspoons of water

Grind the almonds in a food processor.

Add dates and continue to develop the plot dough.

Add cocoa powder to taste. Add a little water if necessary to ensure that the dough holds together when pressed.

Press the lower part of the "spring form pan 8. Set aside for filling.

Filling:
3 / 4 cup Irish moss gel *

1 cup water

3 / 4 cup cashews

Maple syrup 1 / 2 cup

1 / 2 cup cocoa powder

6 drops of stevia

A vanilla extract

1 / 8 teaspoon Himalayan salt

4 1 / 2 c. tablespoons butter, melted cocoa

2 tablespoons melted coconut oil

Combine all ingredients but the butter and oil until smooth and creamy.

Add last two ingredients and mix until incorporated.

Pour the mixture over the dough and chill in refrigerator until firm, at least 6-8 hours.

* If the gel was cooled, pack it into the cup.



Tag,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake

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