OliveAndMango
Chocolate Mousse Brownie Cake (vegan & Gf)
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Melt chocolate over low heat or microwave in bowl - set aside
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Chop dates (these are fresh and soft - if not you may have to soak for a few min in warm water)
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Place in high speed processor or blender
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With nut milk (I used hazelnut creamer but any nut milk is good), espresso powder
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And vanilla extract or paste - blend until very smooth
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Add the melted chocolate and blend until fully incorporated & smooth
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Pour into bowl
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Cover and refrigerate 1-2 hours until thick but not fully set
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For brownie cake layer: blend chopped dates, hazelnut milk
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Hazelnut butter, and vanilla, and blend until smooth
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Pour into bowl and mix in cocoa powder, baking soda and salt
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It will be a very thick batter
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Place batter in lined spring form pan (8 inch)
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Spread it evenly and bake 20-22 minutes
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Allow to cool completely
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Once mousse is mostly set - stir to loosen
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Dollop over brownie cake
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Smooth & refrigerate again until set - serve once set or top with a glaze - glaze directions —>
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Make glaze: stir coconut oil, water, vanilla, cocoa powder, & chocolate maple syrup together & heat
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On low until melted - spread over mousse
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Refrigerate until set
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Fudgy bottom brownie cake layer
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Smooth and creamy mousse layer
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And a luscious glaze - all vegan and naturally sweetened (refined sugar free)
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Recipe linked
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OliveAndMango
Olive & Mango
To learn more about this Jumprope:
https://www.oliveandmango.com/chocolate-brownie-mousse-cake/
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