You can’t have a non-traditional Christmas dinner without dessert. Am I right?!

 

No pumpkin or apple pie this year, instead we made a vegan, no-bake, candida friendly chocolate mousse cake that was absolutely to die for.

 

When I say candida friendly, what I mean is this decadent chocolate cake was created to fit the dietary needs of someone who is struggling with a gut flora imbalance, and therefore is trying to stay away from sugars.

 

I have personally been on a mission to heal my own gut flora imbalance for a long time, so this was the perfect dessert for me. And chocolate…need I say more?!

 

In fact, I ate them for breakfast some days the week following Christmas. Can you say addictinnnggggg???

 

Without further ado, here is my raw no-bake chocolate avocado mousse cake recipe:

 

For the crust:

 

·      2 cups raw pecans

·      ¼ cup raw organic cacao powder

·      2 tbsp organic coconut oil

·      ***¼ cup Lakanto (monk fruit…can be purchased at a health store or online at Vitacost or Amazon)

·      1 tsp alcohol free vanilla extract

·      ½ tsp pink Himalayan sea salt

 

For the mousse:

 

·      2 cups organic avocado flesh (approx. 3 small avocados), pitted and scooped out

·      1/3 cup unsweetened almond or coconut milk

·      ***1/2 cup Lakanto (monk fruit)

·      1 tbsp smooth unsweetened almond butter (Trader Joe’s has a wide variety)

·      1 tbsp arrowroot powder or tapioca flour

·      ¼ tsp Himalayan sea salt

·      1 tsp alcohol free vanilla extract

·      ¼ cup raw organic cacao powder; be sure to sift if clumpy or stir with a whisk until smooth

 

 

 

How to:

 

-Oil a 7-10 inch glass baking dish or pan with coconut oil. In a food processor, pulse the pecans until crumbly (you still want them a bit chunky). Add the remaining crust ingredients and pulse until mixed evenly. Scoop out mixture into the prepared baking dish or pan and press down firmly and evenly with fingers or a spatula. Place in the fridge to set while making the mousse.

-For the mousse: Place all mousse ingredients into food processor. Process until smooth.

-Remove crust from fridge and scoop the mousse on top of the crust. Smooth out as much as possible and place in the fridge for 2 hours to firm.

-Once firm, remove from fridge and serve J

 

*Note that this mousse cake should be kept in the fridge at all times, as it will get mushy if left out at room temperature.

 

This was absolutely one of my most favorite things I’ve ever made. SUPER yummy, SUPER healthy, and soon to be made again :)

 

 

***What is monk fruit? Monk fruit, also known as Luo Han Guo, is a round melon-looking fruit which grows natively in China and Thailand. It has zero calories and no sugar, and can be used in powder form for baking. It even has some medicinal properties.

 

I use monk fruit more often than stevia, as it does not leave that unpleasant aftertaste as stevia sometimes does.

 

 

 

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