Cardamom Chocolate Mousse Cake
This celebration cake is a good source of zinc, selenium, Vit. E, antioxidants, good fats, and digestive aid.
For this recipe you will need a Food processor and High speed blender
- 1 ½ cup Cashews
- 1 avocado
- 1 cup almond or coconut milk/water
- ½ cup raw cacao powder
- 2 tsp vanilla
- 1 ½ teaspoon Cardamom
- ½ cup sweetener: coconut nectar, honey or maple syrup
- ½ cup cacao butter, melted
- ¼ cup Coconut oil, melted
- 2 teaspoons lecithin
Crust:
- 10 brazil nuts
- ½ cup pumpkin seeds
- 1 ¼ cup almonds
- 2 Tablespoons raw cacao powder
- 1/8 teaspoon of cardamom
- pinch salt
- 1 Tablespoon coconut oil
To make the crust: use a food processor and grind nuts until a fine meal is achieved. Add the cacao powder, cardamom and salt, pulse to combine. Add oil and pulse again to combine and continue until the mixture just starts to roll over as it is processed. Check consistency, pinch some of the crust and if it holds shape, it is ready. Press into a 10 inch springform pan.
To make the filling: Combine the cashews and milk in a blender and blend until smooth. Stop and add the avocado, cacao powder, vanilla, cardamom and sweetener, blend until smooth, scraping down sides of container if necessary. Turn blender on and while it is on, add the melted oils and lecithin. Blend for another minute until completely incorporated. Pour filling mixture into crust, chill for at least 4 hours before serving