If this chocolate mousse cake recipe got your attention, make it and share your finished masterpiece and feedback with me!!
This is one of my oldest ‘health-food recipes”, back when I used to blog in my early model days! I’d make this raw, vegan chocolate mousse cake for any lunch/dinner parties, family events, any opportunity to make a dessert really!
This recipe is dead simple, and a MagiMix / food processor makes the whole thing TOOO EASY!
(Licking out the bowl is 10/10 my favourite part..!
I really wanted this recipe on here because it’s just f*cking delicious really, and despite every single ingredient being hormone healthy, I’m going to say it fits well as an Ovulatory Phase recipe, since its totally raw (& vegan), which is the style of eating for the Ovulatory Phase (jump down to read more about that here)
Though densely packed with healthy fats, this 'indulgent' sweet treat is in fact pretty well balanced. With fibre in the avocados and nuts and seeds, carbohydrates in glucose/fructose form from your sweetener (maple syrup) and dates, a bit of protein in the nuts, along with all the micronutrients and minerals, this is one of those ‘sweet treats’ that packs a tonne of health benefits too (as well as hormone & metabolic stimulation and stabilisation!)..! (Read more here: jump to nutritional properties.)
Freezable - yes, and defrosts fine! (Also delicious as mini frozen treats...)
And I’ve made these into little sweet treats (cupcake sized), as well as a bar (made in a loaf tin / rectangular container and sliced to slices) - though I love it as a cake / ‘cheesecake’ with slices that you can fork from a little plate!
OVULATORY PHASE -SPECIFIC:
MACROS:
Mostly healthy fats in this recipe! Though all healthy and nutrient dense sources, which when oestrogen is high (a hormone, made from fats) and progesterone is about to start climbing, is a good idea to include more of in this phase!
Naturally occurring sugars / glucose/fructose in the maple syrup and dates for the carbohydrate, which in combination with the healthy fats is more likely to create a non—blood-glucose—spike effect
COOKING STYLE:
Raw: in the Ovulatory phase, digestive enzymes and digestion in general can handle the extra processes involved in breaking down and extracting nutrients from foods in their uncooked (unprocessed) state. Raw foods generally contain a wider abundance & potency of vitamins and minerals that can get damaged or destroyed in the cooking process.
INGREDIENTS / NUTRITIONAL PROFILE:
Avocados = are a great source of monounsaturated fatty acids, which may help promote regular ovulation and improve fertility. Vitamin E is a powerful antioxidant that also helps regulate ovulation and cervical mucus production. Avos contain folate (also known as folic acid) which is key for preconception health.
Cocoa = contains minerals like magnesium, calcium, zinc, iron, and potassium, which are important for hormonal balance and egg (and sperm) health. The flavonoids (compounds found in plants that promote health) also promote good moods and encourage blood flow to the uterus and ovaries.
Almonds = are a high protein nut, also containing lots of the healthy fats -> hormone building (as FSH and oestrogen start to rise), as well as stabilising & balancing energy and mood.
Almonds contain a potent amount of Vitamin E too; not only great for the health of your skin (yes, that glow) & liver (think hormone detoxing), but can also alleviate symptoms of painful periods and other PMS symptoms.
Dates = are abundant in many phytonutrients (magnesium, manganese, copper, calcium) and fiber, which as well as lowering the GI also aids digestion (sometimes things get a little stuck in this phase). Dates are also known hormone regulators - Manganese; an often overlooked essential mineral, key for the production of sex hormones, is abundant in dates. Phenolic acid (a polyphenol antioxidant) is anti-inflammatory, and when combined with nuts, later in the day can help produce melatonin for better sleep.
Chocolate Mousse Cake:
Makes ~10 servings
Ingredients
For the base:
1 cup walnuts (halves or pieces)
1 cup raw almonds
1 cup dates (depipped)
1/2 cup desiccated coconut
1/2 tsp pink Himalayan salt
For the topping:
3 ripe avocados
5 tbsp maple syrup
2 tbsp cocoa powder
2 tbsp raw cacao
1 tbsp coconut oil
(Small pinch of salt)
To top:
2 tbsp cacao nibs
Rose petals (optional)
Method
Line a cake tin with greaseproof or parchment paper.
Start by placing the all the ingredients for the base EXCEPT FOR THE DATES into the bowl of a food processor (or MagiMix). Pulse a few times to break the nuts up to form a coarse flour. No need to be super-fine, & don’t let it turn into butter!
Remove the rustic-looking nut-meal from the food processor (no need to clean) and add in the dates. Break these up too with a few pulses (again - don’t over-blend to a sticky goo, just before this stage) and then add the broken nuts to the broken dates, and blend on consistent-speed now to combine well.
Once you have a mixture that looks very evenly processed, and holds together in your hand when you squeeze it (or push it against the corner of food processor), tip this into the lined cake tin.
Use the back of a spatula or spoon to push into the cake tin, and use your fingers to get into the corners.
Once the base has been evenly and firmly / solidly pressed down, place the tin into the fridge whilst you make the topping.
Give the food processor a quick rinse before halving, de-stoning and scooping the flesh from the avocados into it. Add the remaining ingredients for the topping, and blend until super-smooth and velvety.
Remove the base from the fridge (which should have slightly hardened), and scoop the chocolatey topping evenly on top using a spoon, then spatula to get the last bits out of the food processor.
Use the back of the spoon (or spatula) to spread the topping flat, then sprinkle on the cacao nibs (and rose petals, if using).
Return the tin to the fridge to set for at least 15 minutes, before carefully removing from the mould, transferring to a serving dish / plate, and slicing to serve.
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