Decadent Flourless Chocolate Mousse Cake

choco-cakeThis is worth the time and energy to prepare for a special someone named YOU! Enjoy it, share it with your loved ones, savor the incredible taste and know it is good for you!

Each month we include a recipe of the month in our e-newsletter. This was featured in the February, 2015 e-News. You can get these via e-mail each month if you subscribe.

Prep Time: 30 minutes
Cook Time: 30 minutes

Total Time: 1 hour
Servings: 8



  • 1 cup of Macadamia nuts
  • ½ cup of Medjool dates (around 8) – soaked in warm water for 30 mins
  • 2 tablespoons of Raw Honey
  • ½ cup finely Shredded Coconut
  • Pinch of salt


  • 500ml Coconut Cream (leave in the fridge the night before to thicken) THAI (red can, not low fat)
  • (you’ll only use 400ml for the cake, the rest for the frosting)
  • 5 eggs (Why 5 and not 6? Because I’m awkward like that)
  • ½ cup Cacao Powder I like this one
  • ½ cup Coconut Sugar I like this one
  • 1 tsp Vanilla Extract
  • ½ tsp bicarb soda (baking soda)
  • Pinch salt


  • 100mL Coconut Cream
  • 8 soaked Medjool Dates
  • 1 tablespoon Maple Syrup or Honey
  • ½ teaspoon vanilla extract


  1. Preheat the oven to 160°C (320°F).


  1. In a food processor (or blender), blend the macadamias just until they are crumbly. Place them aside in a bowl.
  2. Next grab half a cup of medjool dates (around 8) and blend into a paste.
  3. Add back the crushed macadamias, 1 teaspoon vanilla essence, 1 tablespoon of honey, ½ cup of finely shredded coconut and a pinch of salt. Pulse until they are evenly combined.
  4. Grease the inside of a springform tin with butter or coconut oil.
  5. Firmly press the mixture down and even with the back end of a spoon.
  6. Smush it in there real good. Moving on.


  1. For the cake, whisk up 5 eggs.
  2. Add the 375mL of coconut cream and mix again.
  3. Then add in the 1 teaspoon of vanilla essence, ½ cup of cacao powder, ½ cup of coconut sugar, baking soda and another pinch of salt.
  4. When it’s all combined and mixed well and good, pour over the base.
  5. Place in the oven for 30 mins or until the little cake pin that you use to test if it’s cooked comes out clean.
  6. Allow to cool.


  1. Take the remaining coconut cream and whisk and whisk (I used my automatic, electronic, power-mazing immersion whisker) until it’s whipped up pretty good.
  2. Blend around 6 dates and ½ teaspoon vanilla and 1 tablespoon maple syrup. Whip it all up good together now. Whip it. That’s right, whip it!
  3. GENTLY, remove the cake from the spring-form tin (you made need to use the edge of a knife to separate the cake from the tin).
  4. Now go cray cray smothering that frosting all over the cake.
Be Well,
Chef Melissa