Raspberry Chocolate Mousse Cake

Raspberry Chocolate Mousse Cake


  • 1 1/2 cups of mixed nuts ( I used cashew, almond and walnut)
  • 1/2 cup of dates
  • 1/5 cup of coconut shreds
  • 2 tablespoons of coconut oil
  • 2 small avocado's
  • 1 banana
  • 1/2 cup coconut cream
  • 2 tablespoon of honey
  • 1/2 cup of cacao powder (add more if you want it chocolatier)
  • 1 pinch of salt
  • 1/2 cup of raspberries


  1. Before anything put the dates in a bowl with warm water and set aside
  2. Get a cake tin and oil up the bottom and sides (I used a cake tin that had removable sides)
  3. Put the nuts, coconut and salt in a blender, whizz until fine
  4. Drain the dates, chop into small pieces and put into the nut mix
  5. Add the coconut oil to the dates and nuts until it kind of sticks together (if having trouble add a tiny bit of water)
  6. Form the nut paste into a base along the bottom of the cake tin. Ensure it is nice and compact - place in the freezer
  7. Put the avocado flesh, the banana, the honey, the coconut cream, the cacao powder and the raspberries in the blender and whizz until smooth - add more cacao powder or honey if you prefer the taste to be more intense
  8. Take the tin out of the freezer and pour the mixture over the nut base - freeze for 3 hours
  9. Take the cake out of the freezer and let it sit at room temperature until mousey consistency
  10. Serve with raspberries on top
  11. Enjoy!
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  1. Carrie March 23, 2016 at 7:47 pm Reply

    About how long until it becomes moussey at room temp.? Making this for guests in a few days.

    • Ruby Meade March 30, 2016 at 3:12 am Reply

      Hey Carrie, I would say once you take it out of the freezer maybe leave it for an hour. Then it should turn moussey, but I suppose it depends what climate you are living in!

  2. Cynthia April 10, 2016 at 11:26 pm Reply

    This looks so delicious! And healthy. I can’t wait to try it.

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