Choc Mousse Layered Velvet Cake

This really is one of those cakes to celebrate your health transformation & journey to eating real whole foods.  You don’t have to be a vegan, vegetarian or raw food fan to appreciate the deliciousness of this to truly nourish all your dessert cravings.   


Remember all ingredients on the RED links can be purchased on the MORE2U website



1 ½ C Raw Hazelnuts or Macadamias

½ C Raw Brazil nuts

8 Organic Medjool Dates, pitted

½ C diced Life Foods Organic Goji berries

¼ C or to taste organic sweetener (organic raw honey, maple syrup or stevia for low carb)

2 C raw peeled & finely grated organic beetroot

1 C Viberi Organic Frozen Blackcurrants

2 C organic desiccated coconut

½ C Life Foods Organic Cacao powder

4 TBSP organic psyllium husks



Base: Process hazel & brazil nuts until a fine crumb & set aside.  Add the dates, goji, sweetener of choice: honey (or maple if vegan), or organic powdered stevia to the food processor bowl & blend until smooth. Add the ground nuts back to the bowl along with the grated beetroot & organic blackcurrants. Blend.  Scrape down & add the coconut, cacao powder & psyllium & re blend, scrape down, repeat until well combined & very fine texture. Spread cake mix into a baking paper lined 20cm cake tin with removal base & chill until firm. 

Mousse: See chocolate avocado booch mousse recipe or your favourite raw choc mousse recipe & after whipping that up pour over your set velvet cake base & return to fridge to chill & set.

Chocolate Icing:  See Raw Chocolate Slather Icing recipe & spread the icing evenly over the chilled set mousse layer & chill again until set. 

Once set remove whole cake from tin & present on cake plate with fresh or frozen berries or Viberi Choc Covered Freeze Dried Blackcurrants & Cathedral Cove Coconut Yoghurt Plain or Cacao goes well.  The cake also freezes well as a whole or in portions to enjoy one slice at a time.