Triple Layer Espresso Chocolate Mousse Cake

4.36 from 251 votes

Gluten-free and no added sugar...3 layers of rich and creamy chocolate, all made with real food ingredients!

Prep Time30

Cook Time15

Total Time4 45

Servings:

Calories: 600kcal

1. To soak the cashews. Place the cashews in a pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for at least 30 minutes or overnight. Drain.
2. To make the crust. Preheat the oven to 350° F. Line an 8-inch springform pan with parchment paper.
3. In a bowl, whisk together the maple syrup, almond butter, coconut oil, egg, and vanilla. Stir in the cocoa powder, almond flour, and instant coffee. Press the mixture into the bottom of the prepared pan. Bake 10-12 minutes, until set on top.
4. To make the mousse. Combine the soaked cashews, coconut milk, cocoa powder, maple syrup, instant coffee, vanilla, and salt in a high-powered blender or food processor. Pulse until smooth, scraping down the sides as needed, about 5 minutes. Pour the mousse over the crust. Cover and place in the fridge. Chill for at least 4 hours, or overnight.
5. Melt together the chocolate and peanut butter in the microwave. Let cool 5 minutes and then spread the chocolate over the cake. Return to the fridge to set, about 15-10 minutes then slice. The chocolate will not be totally set, but slicing is easier this way. Keep the cake stored in the fridge.

Loose Mousse: If the mousse is too loose or messy, you can keep the cake in the freezer and remove it 10 minutes before eating to thaw.

To Make Sweeter: Taste the mouse before pouring over the crust, you can add up to 3 tablespoons additional maple syrup.

Calories: 600kcal