Chocolate Mousse Cake with Chocolate Ganache

Serves 3-4
Prep time 2 hours, 30 minutes
Dietary Dairy-free, Gluten-free, Paleo, Vegan
Meal type Dessert
Misc Freezable, Gourmet
Chocolate Mousse Cake with Chocolate Ganache is the perfect allergy-free dessert. A delicious grain-free, dairy-free, sugar-free & egg-free dessert!



  • 1 cup Raw Almonds (chopped)
  • 2 tablespoons Maple Syrup (pure)
  • 2 tablespoons Cocoa Powder (unsweetened)
  • 1/2 teaspoon Vanilla (pure)


  • 1 Medium Avocado (ripe)
  • 1/3 cup Maple Syrup (pure)
  • 1/3 cup Almond Milk (unsweetened)
  • 1/3 cup Coconut Oil (softened)
  • 1/3 cup Almond Flour (ultra-fine)
  • 1/3 cup Cocoa Powder (unsweetened)


  • 2 tablespoons Avocado Oil (or melted coconut oil)
  • 2 tablespoons Maple Syrup (pure)
  • 2 tablespoons Cocoa Powder (unsweetened)
  • 1/4 teaspoon Vanilla (pure)
  • 1/4 cup sliced almonds


Step 1
To make the crust: finely chop raw almonds. Add maple syrup, cocoa powder and vanilla. Mix until all ingredients are well incorporated.
Step 2
Using an English muffin ring or a large cookie cutter mold (such as a heart shape) place enough mixture to cover the bottom up to a 1/4 inch high. Or use the whole mixture to fill the bottom of a 7" spring form pan.
Step 3
To make the faux cheesecake: in a blender or food processor add flesh of avocado, maple syrup, almond milk, softened coconut oil, almond flour, and cocoa powder. Blend until smooth.
Step 4
Place enough filling on top of nut crust to fill to the top edge of the English muffin ring, cookie cutter, or spring form pan. Smooth the top by sliding a large knife blade across the top surface. Place in freezer for 1 hour.
Step 5
To make the ganache: in a small saucepan add avocado oil (or coconut oil) maple syrup, cocoa powder and vanilla. Place on medium low heat stirring frequently. Slowly heat until mixture slightly thickens. Do not allow to boil.
Step 6
Remove faux cheesecake from the freezer and place it on a serving dish. If using the English muffin tins or cookie cutter, use a knife to loosen the edges before lifting the mold away from the cheesecake. Place a large spoonful of ganache in the center top. Take a small spoon and gently push the ganache to the outer edges allowing it to spill over and slightly pool. Sprinkle a small amount of sliced almonds in the center.
Step 7
Return the faux cheesecake dessert to the freezer for at least another hour before serving.