Vegan Phytoplankton Mousse Cake
Looking to indulge in a guilt-free, plant-based dessert? 🌱🍰 Try out our delicious and nutritious vegan mousse cake recipe! Made with a tasty mix of ground biscuits, coconut oil, and chopped dates 🍪🥥🌴, our crust is the perfect base for our creamy and dreamy plant-based mousse. And the best part? Our secret ingredient, marine phytoplankton green powder 🌊🌿, provides a boost of essential nutrients like vitamins and antioxidants to keep you feeling your best while satisfying your sweet tooth. So go ahead, have your cake and eat it too - your taste buds and your body will thank you! 🙌💚
For the Crust:
- 1¼ cups ground cookies or biscuits (homemade or store-bought vegan animal crackers, digestive biscuits, graham crackers, etc. pulsed and ground in a food processor or blender)
- 2 Tablespoons melted coconut oil
- Pinch of sea salt
- 2 Tablespoons plant-based milk of your choice
- 4 pitted dates
- 3 Tablespoons of cocoa powder
For the Phytoplankton Mousse:
- 1 cup unroasted cashews, soaked in boiled water for 20 minutes and drained
- 1¾ cups coconut milk (one 14oz can)
- ½ cup plus 2 Tablespoons Aki Organic Maple Sugar
- 4 Tablespoons coconut oil
- 4 teaspoons lemon juice
- 1 teaspoon Aki Organic vanilla extract powder
- 2 pinches of sea salt
- 1¾ cups plant-based milk
- ¾ teaspoon Aki Organic agar powder
- 1 Tablespoon plus 2 teaspoons Aki Organic marine phytoplankton powder
- Preheat the oven to 350°F.
- Put the 4 dates in a bowl with 4 tablespoons of boiling water, and let them stand.
- To make the crust, combine 1 1/4 cups of ground biscuits with 2 tablespoons of melted coconut oil and a pinch of salt in a small bowl. Mix until the cookie crumbles resemble wet sand.
- Add in 2 tablespoons of plant-based milk of your choice and mix thoroughly with a spoon or your fingers until a crumbly paste forms.
- Split the mixture in half into two separate bowls.
- Take the bowl with the dates and hot water, and blend it until you get a homogeneous mixture. Add it to one of the bowls with the crust preparation.
- Mix 3 tablespoons of cocoa powder with the other half of the crust mixture in the second bowl.
- Press the date mixture into the bottom of a 9-inch springform pan, followed by the cocoa mixture on top.
- Bake for 15 minutes until brown around the edges and crisp.
- In a blender, combine the cashews, coconut milk, sugar, coconut oil, lemon juice, vanilla, and salt until completely smooth.
- In a small saucepan over medium-high heat, combine the plant-based milk and agar powder and bring to a boil while whisking. When it comes to a boil, bring the heat down to low and allow to simmer for 2 minutes while you whisk.
- After 2 minutes, pour this entire mixture into the blender jar along with the cashew mixture and blend until well mixed (around 1 minute).
- Add the marine phytoplankton powder to the blender and blend again until thoroughly incorporated.
- Pour this entire green mixture over the pre-baked crust in the springform pan.
- Set the pan aside on the counter to cool for 20 minutes uncovered before covering the pan with foil and placing it in the refrigerator to chill for 6 hours or overnight.
- When it has chilled, run a knife along the edge to loosen the mousse and remove from the springform pan.
- Dust the top of the cake with extra marine phytoplankton powder (using a small sieve), slice, and serve.
If you don't have biscuits or cookies on hand for making the crust, you can make a quick crust by combining some walnuts, almonds, and a few dates in a food processor until it is a crumbly paste. This type of crust doesn't need to be prebaked but keep in mind that it won't be nice and crisp like a cookie crust.
Nutritional Information (per serving, based on 12 servings):
- Calories: 220
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 100mg
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 9g
- Protein: 5g
Note: The nutritional information is an estimate and may vary depending on the specific ingredients used.
For a gluten-free version, simply use any kind of plain gluten-free cookie or biscuit.
To add a touch of natural sweetness and a pop of color to our Vegan Phytoplankton Mousse Cake, we sprinkled a few pieces of our delicious cascara dried coffee fruit sourced from Costa Rica on top. It's the perfect finishing touch to this guilt-free, plant-based dessert!