Raw Blueberry Chocolate Mousse Cake

Who does not love a cake on a special occasion?

I have created this recipe for someone I cherish deeply in my life, who absolutely loves blueberries. But you could use any seasonal fruit you like.

If you don’t want to make a whole cake, but a lovely chocolate mousse, simply make the filling and pour into several smaller glass jars. Trust me, this is a good recipe that you can change as you like - very versatile and simple!

Let’s look into the Ayurvedic qualities of this cake. Dark chocolate is considered rajasic (stimulating) and bitter, not so great for people with a lot of Vata dosha. Thanks to the rich coconut milk, it helps balance the drying effect in can have in our bodies. This would be a bit too rich for people with more Kapha in their bodies, try smaller portions here. Generally, as this recipe is raw, it is easiest digested by persons with a bit more of Pitta dosha, and only recommended for people with a strong jatharagni (digestive fire).

Please note that this is not a recipe for every day. It rather is for special moments where you pause, and enjoy each bite as it is.

This recipe makes one cake (in an 18 cm cake mold). To make it takes 20 minutes, but to let it thicken and cool takes several hours (minimum 3 hours).

INGREDIENTS

Dough

-       1 cup oat flour

-       1 cup almonds, roasted

-       1 cup medjool dates, soaked

-       3 tbsp coconut oil

-       3 tbsp sweetener of choice, e.g. maple syrup

-       1/8 - 1/4 cup of the water in which the dates have soaked in

Filling

-       200 g dark chocolate (70-80%)

-       2 cups coconut milk

-       10 tbsp sweetener of choice, e.g. maple syrup

-       1 cup blueberries or fruit of choice

-       optional for topping: sliced almonds, blueberries

INSTRUCTIONS 

Pour hot water over the dates and let them soak for 5 minutes.

Blend all ingredients for the dough in a food processor, add dates and some of the water.

Press the dough into an 18 cm cake mold and scatter the blueberries over it.

Create a double boiler, by heating water in one pot and putting another bowl over it. Add the chocolate into the bowl.

Heat the coconut milk in a separate pot and add your sweetener. As soon as the chocolate is melted, mix it together and pour into the cake mold.

Let it sit in the fridge for 1 hour, then put your toppings of choice onto the cake and let it rest for a few more hours in the fridge.

Freezing is not recommended, as the ingredients would lose their prana (max. 30 minutes are considered ok).

Share with your loved ones and savor every bite.

If you’ve recreated this recipe, let me know by tagging me and giving me feedback.

I love to hear/read from you.

With love,

Lisa