IMG_3054 como objeto inteligente-2This mousse cake is super rich and decadent so no one will ever believe you that it is paleo, sugar-free, dairy free, gluten free and vegan! The recipe is:


  • 1/2c desiccated coconut
  • 1/2c cacao powder
  • 1/2c chopped dark choc (if you want to use homemade choc- use melted coconut oil, pure maple syrup and cacao)
  • 1 tblsp pure maple syrup
  • 1/2c almond meal
  • 1/2 mixed nuts (I used walnuts and cashews)
  • 1/2c coconut oil
  • 4 medjool dates
  • pinch of salt

Blend all of this together and press into a 15×15 round tin lined with baking paper. Press in a way that the sides are high enough to pour in mousse mixture (should be about 5mm thick).

Place base in the freezer to set while you make the mousse


  • 1 can coconut cream
  • 1/2c melted dark chocolate
  • 2 tblsp cacao powder

Scoop out the hardened coconut cream from the top of the can and use an egg beater to whip the cream. Add in melted dark chocolate and cacao and mix until smooth and consistent

Take base out of the freezer and pour the mixture into it – then refrigerate until the mousse has set


  • fresh strawberries
  • dark chocolate
  • leftover nuts

Slice the strawberries and place face up around the outside of the cheesecake.

Melt the dark chocolate and put in a ziplock plastic bag – cut out a small corner of the bag and pour it in a zig zag across the cheesecake

Sprinkle leftover choc/nuts and enjoy!! <3