Description
Indulge in this rich, dairy-free, and no-bake Keto Chocolate Avocado Mousse Cake. This dessert perfectly balances healthy fats from creamy avocados with the deep, decadent flavor of Dutch-processed cocoa. Sweetened with sugar-free alternatives and anchored by an almond-based crust, this velvet-textured treat is a nutrient-dense, keto-friendly masterpiece that comes together quickly for any special occasion.
Ingredients
125g raw almonds
4 tbsp Dutch-processed cocoa powder
2 tbsp coconut oil, melted
3 tbsp sugar-free keto syrup
450g ripe avocado pulp
250ml sugar-free keto syrup
125ml chilled water
100g Medjool dates, pitted
8 tbsp Dutch-processed cocoa powder
2 tsp pure vanilla essence
Instructions
Place almonds, cocoa powder, coconut oil, and sweetener into a food processor and pulse until a crumbly, dough-like consistency is reached.
Press the mixture firmly into the base of a springform cake pan.
In the same food processor, combine the avocado pulp, keto sweetener, chilled water, pitted dates, extra cocoa powder, and vanilla essence.
Blend the mixture until it becomes completely smooth, silky, and uniform in color.
Pour the chocolate mousse filling over the prepared almond crust, smoothing the top with a spatula.
Refrigerate the cake for at least 2 hours to allow the mousse to set firmly before slicing and serving.
Notes
Ensure avocados are perfectly ripe to avoid lumps in the mousse. You can store the cake in the refrigerator for up to 3 days. For a firmer set, you can place the cake in the freezer for an hour before transferring it to the fridge.
- Prep Time: 20
- Category: Baking
- Method: No-Bake
- Cuisine: Modern Healthy
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 15mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg