Caramel Coffee Mousse Cake

Makes 1 cake (serves 8)

Ingredients

Caramel Coffee Mousse Cake

For the base:

  • 2 sachets Bioflex Nutrition BioCake in Creamy Banana
  • 1/4 cup almond meal
  • 30g nuts of choice - we used walnuts
  • 4 tablespoons coconut flour
  • 4 tablespoons milk of choice
  • 1 tablespoon peanut butter or almond butter
  • 1 tablespoon no added sugar maple syrup
  • 1 tablespoon coconut oil or organic butter

For the mousse:

  • 300g silken tofu
  • 1 shot of espresso coffee - can use 1 teaspoon of instant coffee dissolved in 30ml boiling water
  • 1 teaspoon gelatin - dissolved in 1 tablespoon boiling water
  • 2 tablespoons coconut cream - thick component
  • Pinch of salt
  • 2 tablespoons no added sugar maple syrup
  • 20 dates - chopped
  • 1 teaspoon vanilla essence

Directions

  1. Line a medium cake tin with baking paper.
  2. To make the base: In a bowl combine maple syrup, coconut oil or organic butter, milk and nut butter. Heat for 20 seconds in the microwave to help with mixing.
  3. Add remaining base ingredients and stir well.
  4. Press into prepared cake tin.
  5. To make the mousse: Soak dates in milk and maple syrup for 10 minutes after heating for 20 seconds in the microwave.
  6. Place all mousse ingredients in a food processor and blend until smooth.
  7. Pour over the cake base.
  8. Place in the fridge to set completely for approximately 2 to 3 hours.
  9. Best consumed within 2-3 days and stored in an airtight container in the fridge.

Nutritional Information

Per serve (97.5) / Per 100g

Energy (kJ): 884/907 | Protein (g): 9.2/9.5 | Fat (g): 13/13.4 | Saturated Fat (g): 4.7/4.9 | Carbohydrates (g): 11/11.4 | Sugar (g): 8.3/8.6 | Sodium (mg): 47/48