Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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Raw Chocolate Cherry Cake with Chocolate-Avocado Mousse

Posted: July 20, 2012 6:43 PM

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This is an awesome "No Bake" chocolate dessert that you will absolutely love. Choosing the right ingredients in one of the most important parts of these recipes. If you are making this cake truly raw vegan, be sure to find sundried figs, raw cocoa powder and, raw agave nectar. It is important to choose avocados that are very soft for making the mousse. Medjool dates work best in this mousse also. They are softer, stickier, and sweeter than other varieties of dates and will give you a superior product. Make sure to all soak the walnuts and figs over night for the best results when making the cake.

Raw Chocolate Cherry Cake with Chocolate-Avocado Mousse

Yield: 12 Servings

Raw Chocolate Cake
4 1/2 Cups Walnuts
1 1/2 Cups Sundried Figs, Stems Removed
1 Cup Cacao Powder
1/4 teaspoon Sea Salt

Chocolate-Avocado Mousse
2 Each Avocados, Peeled and Seed Removed
1/3 Cup Dates
1/2 Cup Cacao Powder
1/3 Cup Agave Nectar
1/3 Water Or More As Needed

Cherry-Orange Compote
2 Pounds Yellow Cherries, Pits Removed and Cut In Half
2 teaspoons Orange Zest
1 Tablespoon Agave Nectar

Garnish With Sliced Fresh Figs And Pistashios

Method of Preparation:
For the Cake:
Soak the walnuts and figs covered in water for 8 hours in the refrigerator
Drain of all the water from the walnuts and figs
Puree the all the cake ingredients in a food processor
It is best to process the cake ingredients working in small batches
Knead all of the batches together once all the ingredients have been processed
This mixture should be very finely ground and sticky as opposed to crumbly
Set aside the cake mixture leaving at room temperature.

For the Mousse:
Preparing the mousse in the blender is best so more air is incorporated
If necessary, this recipe can be made in the food processor as well
Blend the avocados, dates, cacao powder, and agave nectar
You will need to add water a little bit at a time in order to emulsfy the mousse
Make sure not to add too much water so the mousse is fluffy, not runny
After the cake is assembled, store the remaining mousse in the refrigerator

For the Cherry-Orange Compote:
Combine all the compote ingredients in a bowl
Allow the compote to marinate at least one hour
After the cake is assembled, store the remaining compote in the refrigerator

To Assemble the Cake:
Line a circle 9' cake pan with plastic wrap
Make sure to hang wrap over the pan so to make removal of the cake easier
Divide the cake into two separate balls
Flatten one of the balls into the cake pan
Spread 1/3 of the mousse over the cake layer
Top mousse with 1/2 of the cherry compote
Press the remaining cake "dough" into the pan
Wrap with plastic and place in the refrigerator at least 3 hours

To Serve:
Remove cake from the refrigerator and slice into 12 equal portions
Plate a portion of cake
Garnish with a spoonful of mousse, compote, sliced figs, and pistachios

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