Chocolate Mousse Cake

Black Bean Mousse Cake

Ok, so I admit that I have become a bit intrigued with black beans in sweet preparations. It has gotten me thinking about how they work and food chemistry, etc. I love to geek out with food! More than that, I love the density and moistness black beans add to desserts without fat – not to mention the fiber and antioxidant boost! What’s not to love? The black beans, chocolate, and hazelnuts really work together in this dessert. I mean c’mon, it’s CHOCOLATE for heavens sake!

Black Bean Mousse Cake 4

I decided to give this dessert a try for my husband’s birthday. I didn’t tell him what was in this mousse cake and awaited his reaction with the first bite. His response? “Oh my gosh! This is delicious!” Just as I suspected it would be…make this and devour it my friends!

Black Bean Mousse Cake 2

Black Bean Mousse Cake 5

Crust
1 cup hazelnuts
10 Medjool dates, pitted
3 tablespoons cacao powder
1 tablespoon coconut oil
1 pinch sea salt

Filling
1 can drained and rinsed black beans
5 Medjool dates, pitted
1 tablespoon coconut oil
1/4 cup gluten-free teeccino or 1/4 cup plant milk of choice or 1/4 cup nut butter of choice
1/3 cup plant milk of choice
3,5 oz dairy-free chocolate chips (I like Enjoy Life brand)

Toppings
1/2 cup toasted hazelnuts, chopped
2 oz. dairy-free chocolate chips mixed with 1/4 cup hot coconut creamer – I like hazelnut flavor!

Start by making the crust. Place hazelnuts in a food processor and pulse a few times until they have a pebbled texture. Add the rest of the ingredients and mix until everything is combined. Line the bottom of an 8 inch springform pan with parchment paper and pour the date and hazlenut mixture into it. Use your hands to firmly press down the mixture evenly. Place the springform pan in the freezer and continue on with making the filling.

Add beans, dates, coconut oil and teeccino (or alternate ingredient) to the food processor and run on high speed for about a minute. Place a small saucepan on low/medium heat. Add the milk. Add the chocolate chips to the milk. Use a spatula to stir around and take the saucepan off the heat just as the chocolate chips start melting. Keep on stirring until you have a smooth and thick chocolate mixture. Add the melted chocolate chips to the food processor and mix until you have a smooth chocolate filling. Pour the filling into the springform pan on top of the crust and place it back in the freezer for 2-3 hours. You can also leave it in the freezer for weeks, just make sure to thaw the cake for at least 30 mins if it is deep-frozen.

Decorate the cake before serving. You can use your creativity here and decorate with berries, or as I have pictured here, drizzle with a simple dairy-free ganache and toasted hazelnuts. I stored this cake in the fridge for a few hours before serving because I love the texture to be creamy like chocolate mousse! It is important to note that you need to remove the sides of the springform pan while it is still frozen. Enjoy! (Adapted Slightly from Recipe Source: Green Kitchen Stories)

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