Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, chocolate, gluten-free, cakes & breads, paleo, oil-free, sweet · July 8, 2019

Brownie Mousse Cake

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Brownie Mousse Cake! Decadent flourless fudgy brownie on the bottom with fluffy two-ingredient chocolate mousse on top – vegan and paleo!

Brownie Mousse Cake (vegan + paleo)
THIS POST IS SPONSORED BY HU KITCHEN

Answer: To discover the yummiest possible configuration for cramming this much chocolate on chocolate on decadence chocolate into a 7-inch diameter springform pan.

If the question had been: Why did you make a Brownie Mousse Cake?

But I guess it would’ve been a rhetorical question anyways. Because BROWNIE MOUSSE CAKE. A dessert made up of three different glorious chocolate desserts but all in one, all making each other shine, all saying I see you and I want to make you even better. That needs no explanation. That’s as good and pure as the world gets.

Brownie Mousse Cake (vegan + paleo)

You’ve tried Hu Gems by now, yes? Because I know you love chocolate and I know you have good tastes and I KNOW that Gems are the best of the best that chocolate chunks/chips can be. I’ve eaten my way through enough bags of Gems by now to be classified as a Gem expert, so this is facts.

And because they are made of just three organic high-quality ingredients, no other chips are really even on their level. But don’t take my word for it, one hexagon and you will taste that truth. Honestly they’ve ruined me for other chocolate, but it’s fine.

This cake is essentially just Gems dressed up in their finest cake costume. Gems stirred into the brownie. Gems melted in the mousse. Gems on top. If we’re being honest this cake tastes like one giant Gem, just a little larger, more shareable, and with more texture variation.

Rich, chewy, fudgier-than-cake-but-fluffier-than-brownie brownie perfectly complimented with smooooooooooth, dreamy, magically easy mousse. Oh yes, we like texture contrast.

Brownie Mousse Cake (vegan + paleo)

So here’s what’s happening:

  1. A fudgy – but not excessively gooey, it has structure, it is in touch with it’s cakey side – flourless brownie batter gets baked into cake form. And then you gotta let it cool. Completely. And NOT slice and sample a bite. I recommend the out of sight, out of mind, shove it in the freezer method.
  2. Next comes the mousse part, my favorite part. The part where we melt Gems with coconut milk and it cools/thickens/transforms into something spectacular.
  3. Top with Gems. Top with berries. Top with coconut or hazelnuts or nothing at all.
  4. Fridge (not freezer, it’ll ruin the creaminess of the mousse) overnight.
  5. EAT.
Brownie Mousse Cake (vegan + paleo)

That first bite moment – it’s a MOMENT. The chewy, deeply decadent brownie mingling with fluffy like-frosting-but-better mousse plus a little snap from that hunk of chilly chocolate on top mmmmm!

All three elements could be their own delicious dessert, but collaboration is where the real magic happens.

Brownie Mousse Cake (vegan + paleo)
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Brownie Mousse Cake

★★★★★ 5 from 7 reviews
  • Author: Natalie
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 8 slices 1x
  • Category: cake
  • Method: baking
  • Cuisine: american
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Description

Brownie Mousse Cake! Decadent flourless fudgy brownie on the bottom with fluffy two-ingredient chocolate mousse on top – vegan and paleo!


Ingredients

Scale

Brownie Cake

  • 1 cup (200g) medjool dates, pitted
  • 1/2 cup (120g) nondairy milk
  • 1/2 cup (125g) almond butter (or any nut/seed 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

Mousse

  1. 1 cup (180g) Hu Gems
  2. 1 15oz can full-fat coconut milk, shaken

Instructions

  1. Preheat the oven to 350ºF.
  2. Blend the medjool dates, nondairy milk, almond butter, and vanilla.
  3. Transfer to a bowl. Add the cacao powder, baking soda, and salt. Stir to combine.
  4. Fold in the Hu Gems.
  5. Transfer to a springform pan (7 inch). Bake for 25 minutes at 350ºF.
  6. Cool completely.
  7. For the mousse, melt together the Hu Gems and coconut milk in a bowl. Whisk until smooth.
  8. Refrigerate until thick but not fully set (about 1-2 hours).
  9. Spread mousse on top of the cooled brownie cake.
  10. Refrigerate overnight.
  11. Slice and serve chilled. Keep leftovers covered in the fridge for up to a week.


Nutrition

  • Serving Size: 1 slice
  • Calories: 500
  • Sugar: 27g
  • Fat: 37g
  • Saturated Fat: 18g
  • Carbohydrates: 44g
  • Fiber: 8g
  • Protein: 8g

Keywords: chocolate, mousse, paleo, vegan, gluten free, coconut milk, flourless, dessert, egg free, dairy free

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In: vegan, chocolate, gluten-free, cakes & breads, paleo, oil-free, sweet · Tagged: chocolate, coconut milk, dessert, vegan, dairy-free, egg-free, flourless, gluten-free, paleo, mousse

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Comments

  1. Tami Cockrell says

    July 8, 2019 at 3:20 pm

    Can you substitute the coconut milk for anything else?

    Reply
    • Natalie says

      July 8, 2019 at 4:40 pm

      Other nondairy milks won’t set quite like coconut milk so I don’t recommend swapping. You could just make a cashew based frosting for the top instead though, like this: https://www.feastingonfruit.com/gluten-free-vegan-chocolate-cake/

      Reply
  2. robin m says

    July 8, 2019 at 8:52 pm

    Hi Natialie,
    I am unable to locate GEMS and they sound heavenly. What is another chocolate you would recommend for the mousse?
    I hope to find GEMS sometime in my travels.
    Thanks for all your yummies….robin

    Reply
    • Natalie says

      July 9, 2019 at 8:37 am

      They are only available online at this time, but other brands of high quality dark chocolate would work too! My next best recommendation for baking chips is Enjoy Life, or if you wanted something cheaper I like the Trader Joe’s or Thrive Market store brand dark chocolate bars😊

      Reply
  3. Brittany Audra @ Audra's Appetite says

    July 8, 2019 at 10:01 pm

    SO excited about that texture!!!! Cannot wait to try this 🙂 Love that it’s made with dates and nut butter too, and I have all of the ingredients on hand!

    Reply
    • Natalie says

      July 9, 2019 at 8:38 am

      Yes!! Just the brownie alone…AMAZING🙌 So fluffy and not mushy for being flourless, you will love it!

      Reply
  4. Mandy says

    July 18, 2019 at 9:27 pm

    You know how much my family LOVES those brownie cups of yours (I’ve seriously lost track of how many times we’ve made and devoured them) and every time I make them I think, “what would happen if I put the batter in a cake pan?” 🤔 Now I know!!!! 😍😍 but this goes an epic step further with that mousse topping!! And obviously the addition of those gems 😍 I still have to get my hands on a few bags!! But I have a 7” springform cake pan and all of the other ingredients….this needs to happen ASAP! That last close-up shot is calling my name 😍 This looks amazing, Natalie!!!! Can’t wait to try!

    Reply
    • Natalie says

      July 19, 2019 at 1:21 pm

      Hahaha yes this was absolutely inspired by those cups because I love them so much too🤗❤️ But that topping makes it minimum 12x better! Or heck just the topping minus the brownie base…DELISH😋 Hopefully Gems will make it to stores soon, because they are honestly unlike any other chocolate I’ve ever tasted. But even with other chocolate chips it will be delish🍫🍫

      Reply
      • Mandy says

        July 25, 2019 at 12:26 am

        I have been meaning to pop over here to leave a review!! This cake 😍😋 I knew the actual cake part was going to be good, but OMG….that mousse topping is everything! Paired so perfectly and they could each be a dessert of their own separately ❤️ As you know, my entire family consists of chocoholics and anytime we all get together, I try to bring a new chocolatey treat and this was it over the weekend. Everyone gave it two thumbs up and they still talk about how good it was! Insanely rich and chocolatey and obviously delicious!!

        ★★★★★

        Reply
        • Natalie says

          July 25, 2019 at 10:35 am

          Thanks for taking the time my friend❤️ That photo you sent me already has me wanting to remake, I may make it for all of us when I see my family next weekend! Can’t imagine living in a family of non-chocoholics…who are these people? what would that be like? what do you eat?🤔😂

          Reply
  5. Carla says

    August 3, 2019 at 10:32 am

    Hey Natalie!
    Can’t wait to try this recipe! I’m such a huge fan of you and your work! Every one of your recipes I have tried are winners (I pretty much make 1 a week). I only have a 9” springform pan.. Any thoughts on how it might turn out? Thanks!

    Reply
    • Natalie says

      August 4, 2019 at 5:14 pm

      A 9″ will work! The cake will just be thinner and probably bake a little faster, so reduce the bake time by 5 minutes. So happy you are enjoying the recipes!

      Reply
  6. Sarah-Beth says

    August 9, 2019 at 1:20 pm

    I just make the base as brownies and it’s delicious, well defined crumb and fudgy especially the next day. So chocolatey….

    ★★★★★

    Reply
    • Natalie says

      August 10, 2019 at 12:33 pm

      YAY!! I am so happy you liked it, yes couldn’t describe it better myself🍫😋 Thank you for the feedback!

      Reply
  7. Aleks says

    August 24, 2019 at 5:10 am

    Ok Natalie, you already know how EXTREMELY SUCCESSFUL this was for me but I just had to share it again – wow. This guy is scrumptious as described above (ooooooo that mousse frosting… and so simple too!) and in its incarnation as “hills” on a (https://www.feastingonfruit.com/gluten-free-vegan-chocolate-cake/) birthday cake! Xx

    ★★★★★

    Reply
    • Natalie says

      August 24, 2019 at 4:27 pm

      Oh yes, I remember your beautiful success of a bday cake well🤗🚲🎂 Thanks for taking the time to share the positive words here too! Happy saturday, Aleks❤️

      Reply
  8. Chandni says

    August 27, 2019 at 5:50 pm

    This looks delicious! Can I make cupcakes from this recipe?

    Reply
    • Natalie says

      August 28, 2019 at 4:24 pm

      Yep that works too! They aren’t super fluffy like a traditional cupcake though, somewhere in between brownie and cake 🙂

      Reply
  9. Paige Green says

    November 3, 2019 at 1:28 pm

    I made the base and the mousse last night. The base turned out great! But the mousse is not setting up at all! Its for my dad’s birthday and I really and needing it to turn out well, and ideas?? It’s been in the fridge for more than 12 hours and is still just liquid. HELP!!

    Reply
    • Natalie says

      November 4, 2019 at 7:28 am

      Oh no!! I am so sorry to hear that Paige, I was away from my computer all day so I am just now seeing this. What percent chocolate did you use? And you used full fat milk, not lite correct?

      Reply
      • Paige says

        November 4, 2019 at 10:49 am

        Yep! I used semi sweet chocolate. Just the chocolate chunks from Trader Joe’s. I whipped it after a few hours to see if that would help, but it didn’t whip very well either. I eventually just stuck it in the freezer and it helped it set up, but it still was fairly liquidy.

        Reply
        • Natalie says

          November 4, 2019 at 4:36 pm

          I have no idea what it could be, that’s so odd. Sorry!

          Reply
  10. Marita Iannarino Brader says

    December 3, 2019 at 9:39 am

    Can I make cake ahead of time and freeze it and then put moose on the day of party

    Reply
    • Natalie says

      December 3, 2019 at 3:18 pm

      That will work! The cake may be a little drier than if you make it fresh, but still good 🙂

      Reply
  11. HyeMi Jung says

    December 4, 2019 at 12:35 pm

    Hi Natalie! Do you think I can use Carob powder instead of coco powder ? And also not using chocolate in brownie ? I wanna make something that I eat with my toddler ! Let me know. Thank you xoxo

    Reply
    • Natalie says

      December 4, 2019 at 5:07 pm

      Yes carob powder will work, and you can skip the chocolate chips in the brownie part too! Hope you guys enjoy 🙂

      Reply
  12. Gwen says

    December 12, 2019 at 11:27 am

    Hi! I love your recipes and I can’t wait to make this! I was wondering- is there a reason that no flax egg is needed for the brownie?

    Reply
    • Natalie says

      December 12, 2019 at 11:36 am

      The flax egg helps to bind the brownie part, you can skip it but your brownie might be a little crumbly😊

      Reply
      • Rose - MomLife Organizer says

        December 18, 2019 at 2:54 pm

        wait, we don’t need flax-egg, do we? It’s not in the recipe. Are you saying that adding it will help? It didn’t look crumbly in your video, it doesn’t appear to need it. btw, thank you for making one of the only vegan grain-free cakes I’ve found! Gonna try it for Christmas.

        Reply
        • Natalie says

          December 18, 2019 at 5:35 pm

          Nope, no flax egg in this one! It’s really quite moist and fudgy, not too crumbly 🙂 Hope you love it and happy holidays!

          Reply
          • Gwen says

            December 26, 2019 at 10:32 am

            Thank you so much! I made it for Christmas this year and it was a big hit! Can’t wait to try more of your recipes 🙂

            ★★★★★

          • Natalie says

            December 26, 2019 at 12:43 pm

            Woohoo!! I am so happy you liked it, hope you had a delicious and happy holiday❤️🎄

          • Rose - MomLife Organizer says

            January 15, 2020 at 9:07 am

            It’s been a minute but I did remember to come back and let you know this was awesome! I couldnt get the mousse to set but that’s ok. It was so good that I made it for Christmas and New Years. Thanks <3

            ★★★★★

          • Natalie says

            January 15, 2020 at 10:12 am

            Aw I extra appreciate you taking the time to come back after all the holiday craziness and leave a review, Rose! Hmm idk why the mousse wouldn’t set, might have to do with the brand of chocolate chips. Sorry to hear that, but I’m glad you still enjoyed! Thank you for the feedback❤️

  13. Tom says

    January 6, 2020 at 12:44 pm

    Hi Natalie,
    well, the brownie part is in the oven 😉 I almost ate the batter itself 😉 it’s so delicious.
    For the mousse part I have a question though.
    “For the mousse, melt together the Hu Gems and coconut milk in a bowl. Whisk until smooth.”
    You mean, I have to melt it above pan of simmering water (a bain marie)?
    Thanks
    Tom

    Reply
    • Natalie says

      January 6, 2020 at 2:15 pm

      Hi Tom! So happy you are trying this one🤗 For the mousse you can melt it in a double boiler on the stove or put both in a microwave safe bowl and do it that way. Hope your cake turns out perfect!

      Reply
  14. Tara says

    April 8, 2020 at 11:58 am

    Taste is amazing! But my mousse never set…Not sure why. I used 1 can Thai kitchen coconut milk full fat and melted enjoy life chocolate chunks. Maybe it was the brand of coconut milk?

    Reply
    • Natalie says

      April 8, 2020 at 8:45 pm

      Aw no I’m so sorry to hear that! I used the Native Forest brand, but Thai Kitchen should work fine too. Next time try just half the can for the same 1 cup chocolate chips, should set up firmer 🙂

      Reply
  15. Helen says

    August 9, 2020 at 1:15 am

    Hi Natalie,
    This cake looks amazing! Do you think this batter could be used to make a chocolate loaf cake? This recipe seems perfect but I don’t have any cake pans right now.

    Reply
    • Natalie says

      August 10, 2020 at 9:05 am

      Similar to what I said about the carrot cake, loaf pan’s are always more risky than a cake pan. It may work here since this is just a smaller amount of batter, but I still cannot guarantee it. A muffin pan would be a better alternative if you have one!

      Reply
  16. Gretha says

    August 10, 2020 at 5:12 pm

    Hi there.

    I just wanted to say I’m such a fan of your recipes and how to manage to create such decadence with all natural /healthy ingredients.

    Is it necessary to line the baking tin/spring form pan with baking paper to avoid sticking? I tried your other gf brownies and forgot to use paper, but managed to save them 🙄

    Thanks so much

    Reply
    • Natalie says

      August 10, 2020 at 6:08 pm

      I am so happy you are enjoying the recipes Gretha! And yes, I do recommend greasing the pan here or lining with paper. All those “nonstick” pans…I never trust them and better safe than stuck in the pan cake. Happy baking 🙂

      Reply
      • Gretha says

        August 11, 2020 at 2:06 am

        That’s perfect, yeah can’t trust the “non-stick”. I’m going to get some dates and nut butter this week and give it a try.

        Thanks again!

        Reply
  17. Gretha says

    August 11, 2020 at 2:07 am

    That’s perfect, yeah can’t trust the “non-stick”. I’m going to get some dates and nut butter this week and give it a try.

    Thanks again!

    ★★★★★

    Reply
    • Natalie says

      August 11, 2020 at 9:02 am

      Yay!! Keep me updated, I think you will love this one Gretha😊

      Reply
      • Gretha says

        August 11, 2020 at 9:13 am

        I will most definitely let you know.

        X

        Reply
  18. Jamie says

    March 2, 2021 at 7:51 pm

    Can I possibly replace the dates for something other than dried fruits?

    Reply
    • Natalie says

      March 3, 2021 at 9:17 am

      I haven’t tested with any other sort of sweeteners, but you could maybe try this chocolate cake recipe for the base instead: https://feastingonfruit.com/vegan-paleo-chocolate-cake/

      Reply
  19. Bruno says

    August 16, 2021 at 9:54 am

    The mousse part is a little runny…can I place in the freezer and then thaw when ready to eat?.. and if so ~> how long would it need to thaw before I can indulge?

    Reply
    • Natalie says

      August 16, 2021 at 10:04 am

      Better would be to just freeze for about 1 hour before you want to eat so the mousse doesn’t freeze through completely and get icy at all but firms up! But it will work to store it in the freezer too and then thaw for probably 30 or so before eating

      Reply
  20. Cassie says

    September 10, 2021 at 5:58 pm

    Would it be okay to use Hershey’s dark cocoa powder in place of the cacao powder?

    Also, can I bake this in an 8” square aluminum pan if I don’t have a spring form pan? Perhaps line the entire pan with one sheet of parchment paper so cake can be lifted out?

    Reply
    • Natalie says

      September 10, 2021 at 6:03 pm

      Hershey’s cocoa will work, yes! And yes it will work in an 8×8″ pan too, the cake will be a little thinner since that pan is a little larger. Just make sure you let it chill/set completely before you try to lift it out. Hope you enjoy Cassie!

      Reply
      • Cassie says

        September 10, 2021 at 7:05 pm

        Thanks for the quick response, Natalie! I’m looking forward to trying this.

        Reply
        • Natalie says

          September 11, 2021 at 8:29 am

          Let me know how it turns out for you…🤗

          Reply
  21. Valerie says

    January 28, 2022 at 8:50 pm

    Natalie, I would post 10 stars if I could!! Just served the brownie mousse cake to dear friends in honor of a birthday. Everyone LOVED it, they couldn’t stop raving. Best cake ever for these choco-holics!!
    My mousse came out perfectly – the coconut milk was mostly coconut cream so I’m sure that helped. I didn’t catch the post about greasing the pan lol, but no problem serving! I finished my Hu Gems with the mousse so for a topping I melted some chocolate chips with a TB of peanut butter and then spread that on top…delightful addition to your amazing cake.
    Thank you thank you!! I really enjoy reading your notes, it’s a joy getting to know you in that way.
    Your recipes are amazing and perfect for the way we like to eat.
    I

    ★★★★★

    Reply
    • Natalie says

      January 29, 2022 at 11:39 am

      Valerie, yayyyyy!! I am so happy this cake was such a delicious chocolate success🤗🍫🍫🍫 I LOVE the sound of your pb drizzle, what a way to step up the decadence even more! A very lucky friend you have, chocoholics are the best company haha! I enjoy reading your comments and personal experience with the recipes just as much, so thank you❤️

      Reply

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  1. Delicious Discoveries Vol. 14 ‣ The Spicy Pineapple says:
    November 5, 2021 at 1:40 pm

    […] Vegan Brownie Mousse Cake … that looks sooooo good!! […]

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below… Crust -1 package Emmy’s Organics Dark Cacao Cookies -1/4 cup (30g) almond flour -2 tbsp (50g) coconut oil Filling -2 cups (360g) raw cashews, soaked 3+ hours then drained -1 cup (240g) full fat coconut milk -1/3 cup (105g) maple syrup -2 tbsp lemon juice -1 tbsp lemon zest -1 tsp vanilla extract Swirl -1 1/2 cup (180g) fresh raspberries -2 tbsp coconut sugar -1-2 tbsp water Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down. Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. #nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 
New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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