Chocolate Mousse Cheesecake Vegan Easter Cake
Ingredients
- 1 cup pecans
- 1/4 cup cacao powder
- 1/2 cup soft dates, pitted
White chocolate layer
- 1 cup raw cashews, soaked 4 hours
- 1/3 cup vegan white chocolate chips, melted
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- Pinch salt
Dark chocolate layer
- 1 cup raw cashews, soaked 4 hours
- 1/3 cup vegan dark chocolate chips, melted
- 1-2 Tbsp maple syrup, optional
- 1/2 cup coconut milk
- Pinch salt
Preparation
Add all base ingredients to a high-speed food processor and blitz to form a sticky mix. Press base into the bottom of desired cake tin (lined, if not silicone).
For white chocolate layer, drain cashews. Rinse. Place in a high-speed blender with remaining ingredients and blend until very smooth. Pour over base and set in freezer for 30 minutes.
For dark chocolate layer, drain cashews. Rinse. Place in a high-speed blender with remaining ingredients and blend until very smooth. Pour over base and set in freezer for 4 or more hours.
Remove cake from freezer and tin or mould. Allow to defrost slowly in the fridge, and then decorate as desired.
