No-Bake Mocha Mousse Brownies (Edit recipe)

No Bake Mocha Mousse Brownies are a more nutritious way to enjoy your chocolate! These delicious brownies have 2 layers of goodness: dense almond chocolate crust with a light chocolate mocha mousse topping. They are loaded with healthy fats, and so simple to make in less than 30 minutes. Refined sugar free, Vegan, Gluten-Free, and Paleo!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	455
Fat:	19 g
Carbohydrates:	71 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	11 g
Sugars:	57 g
Calculated per serving.

by Amy Rains

View original recipe

Serves: 12

Ingredients

For the Brownie Layer

24 Medjool Dates, pitted (approximately 2 cups)
1.25 cups Almonds, raw
1/3 cup Raw Cacao Powder
2 tsp Vanilla Extract

For the Mousse Layer

1 Avocado, large
1/4 cup Coconut Oil
1/3 cup Coconut Cream, (see notes)
1/4 cup Raw Cacao Powder
2 tsp Instant Coffee
3 Tbsp Pure Maple Syrup

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin by making the brownie layer. In a food processor, mix together almonds, dates, and cacao powder. Slowly add in vanilla extract. Continue to mix for at least a few minutes and a dough begins to form. Stop and scrape the sides of the bowl. Continue to pulse until the almonds are completely broken and a dough is easy to form.
Line a 8×8 pan with cooking spray. Press dough along the bottom of the pan, really using a firm touch so the dough is packed.
Using the food processor, make the next layer. Whip together avocado, coconut oil, coconut cream, cacao powder, and coffee granules. Slowly add in maple syrup. Whip until all ingredients are well combined. You may need to stop the food processor and scrape down the sides with a rubber spatula.
Spread the mousse layer on top of the brownie layer and smooth it out evenly. Refrigerate for at least 2 hours, or freeze for 30 minutes until mousse is firm. Cut into small pieces and serve chilled.

Notes

Canned coconut cream can be found in the Asian section of your grocery store. If you can only find coconut milk, go ahead and use that instead in this recipe. You can use the thicker part of the coconut milk from the can.