Sugar free chocolate mousse cake

Serves 8  |  15min + 2h  |  Easy


Autumn: A short story

The house loomed large straight ahead. It was somehow ominous yet extremely comforting. The dark windows stared blankly at the large open field that stretched down the low sloping hill all the way to the lake. The red paint on the houses was cracked here and there, a telltale sign of both the prevailing tastes in house design in these parts and the history of the house. A deer grazed idly in the middle of the field.

They pulled into the driveway and unpacked the car. Everyone went inside and suddenly he found himself left behind holding two grocery bags surrounded by the four buildings. They must be at least a hundred years old, he thought. He felt a sudden pang of the weight of history in his surroundings, the lives that had been lived here, and the lives that had been lost.

The recent, and sudden, arrival of Autumn made everything seem bare and naked. Even though the surrounding forest glowed bright in yellows and oranges the houses seemed darker, as if colour or brightness couldn't escape them.

There was a slight sorrow to them. Four grand buildings in what once was a thriving farming community, now stood empty most of the year, awaiting the occasional visit from the elderly owners or their grandchildren.

The visits always bringing life and light into the surroundings, but also with them a slight melancholy. A melancholy of knowing that the visits were only temporary. Always temporary.

The garden surrounding the house was beautiful and there was a certain stoicism to it's beauty. The old apple trees and rows of blackcurrant bushes surrounded a now empty glass greenhouse, with small repairs that had been made along the years clearly visible; a shiny screw here, a different shade of wood holding a glass pane in place there. Like rings in a tree trunk, noting the passing of time.

What are doing standing out there?, she said to him from the open doorway. He could hear someone drop something on the floor, and then laughter. The soft warm light from the lone lightbulb hanging in the hallway shone like a star in the darkness. He shook himself from his daze and walked in after her. He closed the door behind them.

A light switched on and the large windows were neither dark nor ominous anymore. The light spilled out into the garden, the driveway, and onto the sloping field. The shadows of the people inside danced on the apple trees and blackcurrant bushes. Soon the sounds and smells of cooking would drift idly into the night air and fill the surroundings with a sense of life.


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This cake is deliciously creamy, chocolatey, and just chock full of goodness. It's also really simple to make, vegan, and doesn't require any time in the oven. So how does this magic work? Well, let's just get down to it.

This recipe is based on this amazing cake by Green Kitchen Stories. You should absolutely try theirs as well, since more chocolate cakes in the world is always a good thing.

Especially when they're sugar- and guilt-free like this one.

There you go, a super easy cake that you can make in advance of your guests showing up, which will be perfect right after dinner. You can substitute the almonds for pretty much any nuts, or you could add a dash of port-wine to the filling if you are feeling frisky, or you could use raspberries in the filling as well! Have fun with the recipe!

Hugs,
Anton


Crust

  • 125 g almonds

  • 10 fresh dates

  • 3 tbsp cocoa powder

  • 1 tbsp coconut oil

  • salt


Filling

  • 1 can (200 g) black beans

  • 5 dates

  • 1 tbsp coconut oil

  • 0,5 dl coffee

  • 0,5 dl plant milk

  • 80 g dark chocolate (90%)

The crust

  1. Remove the pits from the dates and mix them in a food processor together with the almonds (save 5-8 for garnish), cocoa powder, coconut oil and a pinch of salt
  2. Press the crust into a springform pan with your hands until it's spread evenly, you can line it with a sheet of baking paper if you like
  3. Place the crust in the freezer while you make the filling


The filling

  1. Mix the black beans, dates (remember to remove the pits!), coconut oil and coffee in a food processor
  2. Heat up the milk and chocolate (save a piece for garnish) in a small saucepan and mix them together on a low heat until the chocolate melts
  3. Combine the chocolate and milk with the rest of the filling and blend thoroughly
  4. Pour the filling over the crust in the springform pan and place the cake in the freezer for 2 hours (you can keep it in the freezer for as long as you like, but then you need to take it out at least 45min before serving for it to thaw properly)


The cake

  1. When the cake has been in the freezer for two hours garnish with chopped up almonds and grated chocolate (or fresh berries if you happen to have any!)
  2. Enjoy with a cup of coffee and your friends on a cold autumn day

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