Instagram Facebook Twitter Pinterest


Posted 13-07-2016

Great dessert! I have made this on a number of occasions as a birthday cake too. It is one of the first things I learnt to do when moving onto plant based eating and it has stayed as one of my favourites ever since!
Print Recipe Card


1 1/2 cups of almond flour
1/2 cup of desiccated coconut
2-3 tbs. of coconut oil
Vanilla pod
Splash of agave
Pinch of salt
2 ripe avocados
Vanilla pod
3-4 tbs. of agave or honey
Small pinch of salt
3-4 tbs. of good quality cacao powder 100%


Start of by turning your oven on 180°C and coconut butter a pay from.
I like using the good quality silicone ones because it is easy to get your crust out of!
Combine all your crust ingredients until you get a nice sticky consistency, if you need to add more coconut oil do so.
Gently fill your form with the crust filling and press down until you have an even shell that you will eventually fill with your lovely mousse.
Stick in the oven until golden brown or crust is dry. Depending on your oven it should not take more than 10-15 minutes but keep an eye because it easily gets burnt.
While crust is in oven combine your mousse ingredients and blend until a smooth mousse like consistency. Add more cacao powder if needed or more sweetness - remember ingredients are not the same worldwide!
Once you crust has finished cooking and you taken it out to cool down its time to fill it up!
I sometimes like to chop up bananas on the bottom layer or strawberries or any other fruit that is in season!
Eat straight away or refrigerate devour later!

Bettina´s Kitchen Newsletter - Sign up sign up