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September 30, 2013 by KAREN FOSTER
Raw Chocolate Cherry Mousse Cake

This delicious cake is a much more wholesome alternative to a traditional cheesecake and much less stodgy too. It's rich in healthy fat, protein, natural sweeteners, has plenty of fruit and provides a welcome boost of antioxidants.

Makes one 8.5 inch cake

For the crust
2.5 cups raw almonds
1/4 cup raw cacao powder
1/4 tsp fine sea salt
1/3 cup dried sour cherries
8-10 pitted medjool dates
1 tsp vanilla extract
1 tbsp extra virgin coconut oil

For the mousse
2.5 cups raw cashews, soaked overnight
1 2/3 cups almond milk
1/2 cup + 2 tbsp extra virgin coconut oil, warmed to liquid
1/2 cup raw honey (or maple syrup)
juice of 1 lemon
2 tbsp vanilla extract
1/4 tsp fine sea salt
1/2 cup frozen pitted cherries, thawed
1 small beet, scrubbed and small diced

1 Lay overlapping sheets of saran wrap inside the ring of a 8.5" spring-form cake pan. Place the bottom disc of the pan on top of the saran wrap and push the ring into place. Close the pan and set aside.

2 To make the crust, place the almonds in a food processor and pulse until roughly chopped. Add the cacao powder, salt, sour cherries, dates, vanilla and coconut oil. Pulse until the almond pieces become quite small and the dried fruit is evenly chopped and distributed throughout the mix. When the mixture holds together when pinched, it's ready to use.

3 Evenly press the crust mix into the base of the prepared pan and set aside.

4 To make the mousse, combine the cashews, almond milk, coconut oil, honey (or maple syrup), lemon juice and salt. Blend until smooth.

5 Pour all but 500ml of the mixture into the prepared pan. Add the pitted cherries and grated beetroot to the remaining 500ml of the mousse mixture. Blend until smooth and pour all but 250ml of this mixture quickly into the centre of the cake.

6 Lightly drizzle the remaining mousse mixture around the top of the cake, creapang a decorative marbled effect.

7 Cover the cake with saran wrap and gently slide it into the freezer for 6 hours or overnight. Store in the freezer between servings.


Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.

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