I think we can agree that chocolate is good, no? Like, real good. This delicious, no bake, raw vegan medicinal mushroom chocolate cake with avocado mousse frosting is secretly full of fresh, nourishing ingredients, easily whipped up in a regular food processor. It makes for a great snack, dessert, or even breakfast: full of nourishing fats that’ll help protect your cell membranes from ever-present electro smog and EMFs (true facts: Chinese medicine has long recognized the electrical nature of the body and sought ways to maintain its balance).
It’s life-giving food in its whole form, subtly sweet, deliciously decadent, nourishing, nutrient dense, and seriously chocolatey. Like, hello, three layers of it. What an excellent opportunity to sneak in your fave medicinal mushrooms and other goodies (just try to use organic or wildcrafted ingredients to get the most out of this, guys).
Ingredient notes for this insanely decadent no bake, raw vegan medicinal mushroom chocolate cake with avocado mousse frosting:
- The only sweetener in this recipe is unrefined maple syrup, but I still prefer to use very little to avoid jitteriness and sugar crashes. You can increase the amount as much as you’d like, or totally replace it by blending in an equal amount of dates or even using gently melted, raw local honey stirred in at the end, if you prefer. I strategically added in Ceylon (true) cinnamon to help balance out blood sugar, in any case.
- As an optional add-in, I chose to sneak in some lion’s mane mushroom that boasts potent brain, immunomodulating, hepatoprotective, anti-inflammatory, antioxidant, anti-ulcer, heart, gut and nervous system support, but you can swap it with any other tonic herb that you feel could support your needs. Go wild! (I will say that you certainly don’t need to be a CEO, biohacker, longevity enthusiast or athlete to enjoy this gentle, subtly powerful nootropic mushroom.) Click to find it here. Superfeast is another brand I wholeheartedly trust from across the globe.
- When it comes to cacao/chocolate, I always go for raw cacao nibs/powder only. This whole form of cacao is what makes it breakfast worthy, nourishing, and it simply tastes the best.
- I also sprinkled a herbal blend from The New New Age as a garnish along with some raw cacao nibs for a bit of a crunch factor. Check out those rose petals.
Obsessed.
Blend. Slice. Devour. Enjoy.
No-Bake Medicinal Mushroom Chocolate Mousse Cake with Avocado Frosting
This delicious, no bake, raw vegan medicinal mushroom chocolate cake with avocado mousse frosting is secretly full of fresh, nourishing ingredients, easily whipped up in a regular food processor.
Ingredients
Nutty base ingredients
- 1.5 cups shredded unsweetened organic coconut
- 1 cup organic raw pumpkin and/or sunflower seeds ideally activated
- 1 tbsp organic raw cacao powder
- 3 organic medjool dates
- 1 tsp organic Ceylon cinnamon
- 1/8 tsp sea salt
Chocolate filling ingredients
- 1/2 cup filtered or spring water
- 1/2 cup shredded organic coconut
- 1/4 cup organic cashews, soaked overnight or boiled for 10 min.
- 1/4 cup organic raw cacao powder
- 2 tbsp organic raw cacao nibs
- 1 cup organic Brazil nuts
- 1 tbsp organic maple syrup
- 1 tsp organic lion's mane optional
- 1 tbsp organic coconut butter, gently melted
- 1 tbsp organic virgin cold-pressed coconut oil, gently melted
- 1/8 tsp sea salt
Chocolate avocado frosting ingredients
- 3 ripe medium organic avocados
- 5 tbsp raw organic cacao powder
- 1/4 cup organic cacao butter, gently melted
- 2 tbsp organic virgin cold-pressed coconut oil, gently melted
- 1/2 cup filtered or spring water
- 1 tbsp organic maple syrup
- 1 tsp organic Ceylon cinnamon
- 1 tsp organic vanilla bean
- 1/8 tsp sea salt
Instructions
- Line a loaf pan with unbleached parchment paper or prepare a plain rectangular glass container of your choice, and set aside. Make the nutty base. Blend all of the base ingredients using a food processor. Pulse until a crumbly, uniform powder forms. Pinch it with your fingers to ensure it'll stick together. Spread the crumble mixture onto the base of the loaf pan and press it down evenly to form a firm, sticky base. Pop the loaf pan into the freezer while you make the filling.
- Make the chocolate filling. Boil the cashews if needed, then drain and cool. Gently melt the coconut butter and coconut oil into a paste by your preferred method (I like to do mine over the stove, double broiler style), then remove and let it cool. Combine all of the chocolate filling ingredients except for the melted coconut paste in the food processor. Reduce it into a smooth paste of an even, deliciously creamy consistency. Incorporate the melted coconut paste, and reduce the whole mixture again to a smooth paste.
- Retrieve the loaf pan from the freezer. With a silicone spatula or spoon, spread all of the chocolate filling on top of the nutty crust base, evenly flattening it out on the top.
- Make the frosting. Gently melt the cacao powder and coconut oil, then let it cool. Combine all ingredients in the food processor and reduce it to a paste of even consistency. Stop intermittently to scrape down the sides with a spatula.
- Spread the avocado frosting on top of the cake, keeping it as chunky or flattened as you like. Sprinkle extra cacao powder, cacao nibs or your favourite herbal blend as a garnish. YUM!
Notes
- Definitely keep this one in the fridge or freezer, as it holds quite a bit of moisture. Keeps in the freezer for 2-3 months, or in the fridge for 7-10 days.
- I like to eat mine straight out of the fridge for breakfast, it has the most amazing texture.
- Use your favourite tonic herbs in place of the lion’s mane. Go wild!
- You may have to blend the cacao filling for a few minutes to really get a creamy, even consistency.
- Do not consume over 2 Brazil nuts a day. While high in selenium, too much of it can be toxic!
