DANGER: Before I start I want to clarify that this cake is extremely addictive, too creamy, and sooo decadent.
Now, who in this world does not like a chocolate cake, with a very creamy filling, and also with a layer of mousse on top? But not of any mousse, more specifically of this super peanut butter mousse, extra creamy, soft and fluffy.
But let’s start from the bottom, the crust of this cake is made of oatmeal, it’s crunchy, easy to make, very rich, and it has that typical flavor of oats which is much tastier than ordinary flour. Being oatmeal, it can be gluten-free, if you use oatmeal that complies with this
The chocolate filling is super creamy and so rich that you could eat it that way, straight from the bowl. It is made with sweet potato, daark chocolate, peanut butter and sweetened with maple syrup, although you can also use honey.
And finally the mousse, a vegan mousse made of peanut butter and aquafaba, the liquid that remains from the cooking of the chickpeas, or the one in the can of cooked chickpeas. It is very easy to make, with only 4 ingredients, very rich in nutrients, healthy fats, and plant proteins.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Vegan peanut butter mousse and chocolate cream pie
This cake is super easy to make, it is vegan, and with a gluten-free option.
- 4 1/2 cups instant oats, gluten free if necessary 450g
- 2/3 cup cold water 150ml
- 1/3 cup muscovado or coconut sugar 70g
- 2 egg replacement*
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1 1/2 cup mashed sweet potato 350g aprox.
- 1/2 cup maple syrup 150g
- 1/3 cup unsalted peanut butter 65g
- 50 g dark chocolate at east 80% cacao
- 1/2 cup raw cacao powder 45g
- 2 tsp vanilla extract
- 1/3 cup aquafaba (liquid from the can of chickpeas) 70ml
- 1/2 cup maple syrup 150g
- 2/3 cup unsalted peanut butter 130g
- 1/3 cup melted coconut oil 70ml
Preheat the oven to 190°C
Put the oats in a food processor and process until it is a fine flour, add the rest of the ingredients of the base, and process until it is integrated.
Put the dough in a floured mold (18cm diameter) and press well against the base and sides.
Puncture the base with a fork over the entire surface and bake for 12-15 minutes or until crispy and golden, let cool.
Melt the chocolate in the microwave or in a water bath and process all the ingredients until you have a smooth and homogeneous mixture. Put on the crust and let cool.
In a large bowl beat the aquafaba until snow point, that is, when turning the bowl do not fall. While in a small pot or in the microwave heat the syrup, without it coming to boil.
Pour the hot syrup over the aquafaba and continue beating at high speed until the meringue has cooled completely.
In another bowl mix the peanut butter with the coconut oil. Once the meringue is ready, pass the mixture with peanut butter to the bowl with the meringue and mix with a spatula with enveloping movements, the fewer movements you need the better, until it is completely integrated.
Put on the chocolate, take to the refrigerator until it is cold and enjoy
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.