Chocolate Mousse Cake

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Vegan and Gluten Free Chocolate Mousse Cake

This is a delicious and decadent chocolate cake recipe that was inspired
by a recipe I found in Hannah Kaminsky's "My Sweet Vegan".
This cake is not only a super easy, no bake dessert.
It is also vegan, gluten-free and without refined sugars.

Chocolate Mousse Cake

Crust
1 1/2 cups almond meal
1/4 cup cocoa powder
1/4 cup brown rice syrup
3 tbsp canola oil

Combine all ingredients for crust until well combined and dough-like.
Press firmly into a lightly oiled 9 inch spring form pan.

Chill crust while preparing the filing.

Mousse Filling
2 12 ounce packages extra firm silken tofu
1/2 cup cocoa powder
3/4 cup brown rice syrup
2 tsp almond extract
12 ounces semi sweet chocolate chips

Drain tofu and blend well in food processor. Scrape down sides and add cocoa powder, brown rice syrup and almond extract. Blend again.
Meanwhile melt the chocolate chips in a double broiler and
add to tofu mixture. Scrape down and blend for several minutes
until mixture is smooth.

Pour mousse into chilled crust and smooth with offset spatula.

Chill in refrigerator for at least four hours.
Top with raspberries and chocolate shaving.