Decadent Raw Chocolate Cake

A few weeks ago my cousin (who I haven't seen in 10 years) and her husband visited from Montreal. Since they've never tried my food I was excited to whip up some eats for them. I went with this dark chocolate mousse cake paired with vanilla bean ice cream from my new eBook, Ice Cream In The Raw, and strawberry sauce, garnished with a yacon syrup drizzle and cacao nibs. It was a meal in itself. Totally rich and delicious!

Raw Dark Chocolate Mousse Cake


3/4 cups almonds
1/4 cup pitted, packed dates
Cacao powder
1-2 teaspoons water

Grind the almonds in a food processor.
Add the dates and continue to process into a doughy texture.
Add cacao powder, to taste. Add a little water, if necessary to ensure the dough holds together when pressed.
Press into the bottom of an 8" spring form pan. Set aside while making the filling.


3/4 cup irish moss gel*
1 cup water
3/4 cup cashews
1/2 cup maple syrup
1/2 cup cacao powder
6 drops stevia
1 teaspoon vanilla extract
1/8 teaspoon himalayan salt
4 1/2 tablespoons melted cacao butter
2 tablespoons melted coconut oil

Combine all ingredients but the butter and oil, until smooth and creamy.
Add the final two ingredients and blend to incorporate.
Pour the mixture over the crust and chill in the fridge until firm, at least 6-8 hours.

*If the gel is already chilled, pack it into the cup.

On another sweet note, the lovely Lisa of Vegan Culinary Crusade is hosting a raw ice cream sandwich challenge ending tomorrow, so get your entries in. I know how exciting these dessert challenges are, having hosted 3 of them myself, but I also know how difficult it is to judge these things because everyone is oozing with creativity! Im thrilled that a copy of Ice Cream In The Raw will be awarded to the second place winner. Lisa made my Apple Crumble Ice Cream Parfait but turned it into ice cream sammies - great idea! I hope you're inspired to get in your kitchie and make some too. Good luck!

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  1. June 30, 2011 at 17:45

    The chocolate cake truly does look decadent!

  2. Camille
    June 30, 2011 at 19:19

    Mmm looks yummy! Love how you use irish moss gel in so many recipes these days... it makes everything so much lighter :)

  3. June 30, 2011 at 21:19

    I totally am going to have to try that chocolate cake recipe! (I rarely say this so emphatically and with such conviction that I will in fact do so). The whole recipe just speaks to me and makes sense.<br />love<br />Ela

  4. July 1, 2011 at 01:01

    What a beautiful cake. I'm sure your relatives loved it.<br /><br />I can't wait to see what entries roll in tomorrow for the recipe challenge. It is so fun to see all the creativity.<br /><br />The second place winner will be so lucky to get a copy of your amazing eBook. I already have plans to bring a couple pints of your ice cream to a company BBQ in a couple weeks. I know everyone will be impressed.

  5. July 1, 2011 at 15:16

    It's so nice to see you enjoying your raw desserts again. I felt so bad for you when you had to make all those changes to your diet. Hope you're healed now.<br /><br />I saw your new ebook on Vegan Lisa's site. So cool :-)

  6. July 3, 2011 at 11:29

    I forgot to mention that I spontaneously entered this summer's contest. I'm contestant No. 20, right in the center of the page like you were last year. I said something about it in my last blog post. If you get a chance, could you please vote for me. Thanks<br /><br />Hope all is well and that you're enjoying your summer. Miss ya.

  7. July 15, 2011 at 18:01

    Looks yummy as usual!!!! And beautiful! I'm soooo in the mood for ice cream sammies right now....

  8. July 22, 2011 at 00:53

    Hi Heather, this looks amazing! Can you teall me if there is any substitute for the irish moss gel? I am having trouble finding irish moss anywhere to make some, and I see you use it in a lot of your recipes. Thanks! <br /><br />Leah

  9. Carol
    July 29, 2011 at 10:24

    Can you describe the correct consistency of irish moss gel? I live in England. The irish moss that we can purchase here, is a reddish variety harvested off the coast of spain. I am not sure if the qualities are the same as the white american variety. I just made a batch using your recipe and have ended up with a mixture that is the consistency of a very heavy cream (with a gelatin like quality. Is this what I am looking for?

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