Mocha Mousse Cake with Peppermint Crunch Crust

Spirit of the Dawn Cuisine

Mocha Mousse Cake

with Peppermint Crunch Crust

yields 16 small, very rich slices

My favorite cake for special occasions and birthdays!

Mostly raw, with real coffee and tons of Maple syrup!

Enjoy every bite!

♥!♥

Prepare Pan

Coat a 9 inch springform pan with 1 Tablespoon of Coconut Oil.

Cut parchment paper to fit bottom and line pan with paper.

Peppermint Crunch Crust

Place in a food processor:

8 ounces (2 scant cups) Hazelnuts

4 ounces pitted and chopped Medjool Dates

(5 Jumbo Grade moist dates)

1/2 cup shredded dried Coconut

1/2 cup Cacao Nibs

1/2 cup Maple Syrup

8 drops Peppermint Essential Oil

Process till mixture sticks together when pressed

and no very large pieces remain.

Texture should be crunchy and fun.

Remove to springform pan and press evenly onto bottom with fingers

to make a flat even layer.

Pop into freezer to firm while you prepare filling.

Mocha Mousse Filling

Place in high-powered blender:

1 pound Cashews, soaked 6 hours,

drained, rinsed well, and drained again

2 cups Maple Syrup

1 cup Coconut Butter

4 ounces Cacao Butter, melted and cooled about 10 minutes

4 ounces Cacao Paste, melted and cooled about 10 minutes

METHOD FOR MELTING CACAO BUTTER AND CACAO PASTE:

Chop into small pieces with sharp knife,
place in separate small bowls to weigh,
place bowls in bottom of empty dehydrator,
and melt at 115 degrees till completely liquid, stirring if necessary.

Cool for about ten minutes before adding to blender.

1 cup strong Coffee, cooled to lukewarm

1/2 teaspoon Himalayan Pink Crystal Salt

Using plunger or tamper, blend mixture on medium high speed

and high speed until mixture is ultra smooth and creamy

turning motor off to allow it to cool so motor and mixture do not overheat.

Continue plunging while mixture is cooling to combine ingredients

and help the coconut butter to melt.

Do a final blending to achieve creaminess.

Taste with small spoon to determine texture.

Pour filling into prepared pan scraping out all of mixture from blender

and smoothing top of cake with spatula to remove any air bubbles

and to create an attractive surface.

Place on level shelf in freezer to firm.

When cool cover with aluminum foil.

Leave in freezer several hours or overnight.

Remove to refrigerator for several hours or overnight before serving.

To Serve

Place pan on serving platter.

Unbuckle and remove sides carefully.

Enjoy!