Description
An indulgent yet guilt-free dessert combining rich chocolate brownie and creamy mousse, entirely vegan-friendly.
Ingredients
Scale
- 1 cup (200g) medjool dates, pitted
- 1/2 cup (120g) nondairy milk
- 1/2 cup (125g) almond butter
- 1 tsp vanilla extract
- 1/2 cup (50g) cacao powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (90g) Hu Gems
- 1 cup (180g) Hu Gems for the mousse
- 1 can (15oz) full-fat coconut milk, shaken
Instructions
- Preheat your oven to 350ยบF (175ยบC).
- Combine the medjool dates, nondairy milk, almond butter, and vanilla extract in a blender and blend until smooth.
- Transfer the mixture to a bowl. Add cacao powder, baking soda, and salt; stir well to combine.
- Fold in 1/2 cup of Hu Gems, evenly distributing them throughout the batter.
- Pour the mixture into a 7-inch springform pan and smooth it out.
- Bake for 25 minutes, then let the brownie cool completely in the pan.
- Melt together the remaining 1 cup of Hu Gems and the full-fat coconut milk in a bowl. Whisk until smooth and creamy.
- Refrigerate the mousse until it thickens (about 1-2 hours).
- Spread the mousse evenly on top of the cooled brownie.
- Cover and refrigerate overnight for optimal flavor and texture.
- Slice and enjoy chilled when ready to serve.
Notes
Garnish with fresh berries or drizzle with chocolate sauce for added flavor. Store leftovers in an airtight container in the fridge for up to a week.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg