DEATH BY CHOCOLATE: CAKE, MOUSSE AND ICE CREAM - VEGAN AND GLUTEN FREE

DEATH BY CHOCOLATE: CAKE, MOUSSE AND ICE CREAM - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Florian Nouh

Cake:

60g/1/2 cup gluten-free flour

120g/1 cup raw cacao pulver

80ml/1/3 cup coconut oil

40g/1/4 cup chopped dark vegan chocolate

113g/1/3 cup plus 2 tablespoons maple syrup

240ml/1 cup plant-based milk

1 1/2 teaspoons baking aluminium-free baking powder

Mousse:

1 ripe avocado

2 tablespoons peanut butter (optional)

3 tablespoons raw chocolate powder

85g/1/4 cup maple syrup

60ml-120ml/1/4 cup-1/2 cup plant-based milk until you have the desired consistency

Chocolate Ice Cream:

150g/1 cup cashews, soaked overnight

2 tablespoons raw cocoa powder

426ml/15 ounces full fat coconut milk

2 tablespoons maple syrup

1 tablespoon organic vanilla extract

To Make the Cake:

Preheat oven to 390°F/195C.  In a bowl, combine first the dry ingredients, then carefully mix in the wet ones. Add the milk slowly until you get a sticky, moist dough.  Prepare a baking dish (I used four small tartelette dishes) and fill with the dough. Transfer to the oven and bake for about 15 minutes. If you use one large baking dish, bake a bit longer.

To Make the Mousse:

Add all ingredients to a blender and process until creamy. Store in the fridge.

To Make the Chocolate Ice Cream:

Put all the ingredients in a blender and blend until smooth  Heat a saucepan and add the cream from the blender. Carefully heat the mix up until it thickens. Let cool.  Transfer the cooled, thickened mix to an ice cream maker and operate it according to its manufacturer’s instructions.

To Serve:

Place ice cream, mousse, and cake on a plate. Garnish with coconut whipped cream, cocoa powder, and chocolate sauce (molten chocolate).