VEGAN BROWNIE MOUSSE CAKE

So, the Government announced a two-week lock-down because of the Corona Virus.

I immediately thought; "chocolate!" Nothing like this VEGAN BROWNIE MOUSSE CAKE to get through the next couple of weeks! Who am I kidding?! This will surely be gone in two days!!!

If you know anything about me, it's probably the fact that I love chocolate. Brownies, mainly, are my favorite kind of chocolate fix... cake-y, gooey, rich, chocolate-y brownies. Yum! Pair them with mousse, and you have me at "hello".

This recipe, specifically, is a healthy-ish kind of brownie that's made with just a few main ingredients: dates, almond butter and cacao powder. The recipe also adds dairy-free chocolate chips which you may skip if you want to keep it simple. But, it's a lock-down. You need all the chocolate you can get!

These brownies are just as decadent as your most sinful brownies. Topped with a chocolate mousse (made from dairy-free chocolate and coconut milk), this vegan brownie cake is sure to keep you happy while you endure these couple of weeks.

VEGAN BROWNIE MOUSSE CAKE

WHAT YOU'LL NEED:

For the brownie cake:

• 1 Cup dates, pitted

• 1/2 Cup nondairy milk

• 1/2 Cup almond butter

• 1 tsp vanilla extract

• 1/2 Cup cacao powder 

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup dairy-free chocolate chips

For the mousse topping:

• 1 cup dairy-free chocolate chips

• 1 15oz can full fat coconut milk, shaken

HOW TO MAKE IT:

1. Preheat the oven to 350ºF.

2. In a food processor, blend the dates, milk, almond butter, and vanilla.

3. Transfer to a bowl. Add the cacao powder, baking soda, and salt. Stir to combine.

4. Fold in the chocolate chips.

5. Transfer to a 9 inch springform pan. Bake for 20 minutes at 350ºF.

6. Cool completely.

7. For the mousse, melt together the chocolate chips and coconut milk in a bowl. Whisk until smooth.

8. Refrigerate until thick but not fully set (about 1-2 hours).

9. Spread mousse on top of the cooled brownie cake. Sprinkle additional chocolate chips on top and refrigerate overnight.

10. Slice and serve chilled. 

11. Keep leftovers covered in the fridge for up to a week.

Note: if using a smaller springform pan (like a 7-inch), increase bake time about 5 minutes.

Recipe adapted from feastingonfruit.com