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Creamy Chocolate Mousse Cake Recipe
by Rawfully Tempting

Fabulous!Creamy! Rich, chocolaty, and not too sweet. I added an optional middle layer, using some Almond Butter Chia Pudding and added a tiny bit of psyllium husk powder to thicken it up. The middle layer blended into the rest of the cake.....but you can see a thin light colored line thru the middle. That's the pudding!

I'd suggest freezing the first layer before adding the middle layer. That should stop them from bleeding into each other. This is a super yummy cake and my non-raw friends enjoyed it very much!

Creamy Chocolate Mousse Cake



Process ingredients until it starts to ball up. Lightly dust bottom of an 8" spring form pan with cacao powder. Press crust, firmly into bottom of dish.


Melt cacao butter, cacao paste and coconut oil in a metal bowl placed on top of bowl of hot water.

In a blender, mix cashews and macadamia nuts, until smooth.

Add remaining ingredients, except psyllium.

Taste for sweetness and flavor. Adjust as needed. Add psyllium and blend well.


Pour mousse over crust. Refrigerate overnight for best results.

Run knife along edge of cake to separate from pan. Remove cake from pan and garnish with shaved cacao butter and cacao paste.

OPTION: Pour half batter into pan. Let set in refrigerator for 15 minutes. Add a middle layer of your favorite fruit, pureed and mixed with sweetener, or chia pudding, mixed with a small amount of psyllium to set. Chill for 15 minutes. Add remaining batter.

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