Vegan Chocolate Mousse Cake

Vegan, Gluten free and low fat with only whole food ingredients, it is a guilt free dessert that satisfies your decadent cravings! This cake has a delicious crunchy crust topped with creamy fudgey chocolate mousse that with a recipe so simple and easy to make in a blender or Vitamix!

- Credit to Natalie from www.feastingonfruit.com

Ingredients

2 cups	Almonds, whole
2 Tbsp	Maple syrup
1 Tbsp	Water

Chocolate Mousse

1 cup	Sweet potato, baked, mashed
1 cup	Medjool dates, pitted
1 ½ cups	Almond milk, Or any non-dairy milk
⅓ cup	Cacao powder

Directions

1. Preheat the oven to 180 degrees Celsius.
2. Grind the almonds in a blender until they resemble a fine meal.
3. Add the maple syrup and blend until you have a clumpy mixture. Add 1 tbsp of water if necessary so that it sticks together when pressed.
4. Place a piece of baking paper in the bottom of a 6 inch or 15cm (diameter) spring-form pan. Press the crust evenly into the bottom of the pan. Set aside.
5. Combine all the mousse ingredients in a blender. Blend on high until very smooth and creamy.
6. Pour on top of the crust and smooth the top.
7. Bake for 45-50 minutes at 180 degrees Celsius.
8. Remove from the oven. Cool, then refrigerate overnight.
9. Serve chilled from the fridge with berries or whipped cream on top