Raw Chocolate Mousse Cake

Raw Chocolate Mousse Cake from Lisa Roukin.

Raw Chocolate Mousse Cake. How To Make Lisa Roukin’s Raw Chocolate Mousse Cake. Hello friends, so how how are you? So today I have a very yummy Raw Chocolate Mousse Cake to share with you from Lisa Roukin. A silky mousse cake with a crunchy base and the wonderful flavours of chocolate and coconut.

Enjoy this recipe for raw chocolate mousse cake, which is rich and velvety. This delicious exquisite cake perfectly balances the flavours of smooth, creamy mousse and rich chocolate.

This guilt-free treat will satiate your sweet desire while nourishing your body because it is made with healthy, natural ingredients.

Raw Chocolate Mousse Cake

Raw Chocolate Mousse Cake:

How To Make Lisa Roukin’s Raw Chocolate Mousse Cake. This Raw Chocolate Mousse Cake is a must-try for chocolate lovers and health-conscious eaters alike because to its beautiful presentation and delicious flavour.

Prepare yourself for a lifetime of absolute happiness with every delightful taste.

{Serves 12 -14}

Recipe and image courtesy of Lisa Roukin My Relationship With Food Cookbook.

Crust ingredients:

  • 100g pistachio nuts
  • 150g blanched almonds
  • 50g desiccated coconut
  • 200g dates, (pre-soak if hard)
  • 3 tsp lemon juice
  • 1 pinch sea salt

Chocolate Covering:

  • 200g dark chocolate
  • 2 x 400ml coconut milk, full fat canned (keep refrigerated)
  • 1 x 160ml coconut cream (keep refrigerated) reserve 2 tsp for garnish
  • 3 tbsp date syrup
  • 2 tsp custard powder


  • 2 tsp coconut cream, whipped taken from above

Preparation time – 60 mins, freezing time 20 mins

How To Make Lisa Roukin's

How To Make Lisa Roukin’s Raw Chocolate Mousse Cake Method:

Raw Chocolate Mousse Cake:

  1. Line the base and sides of 20cm non-stick spring-form tin with parchment paper.
  2. Place the pistachios, blanched almonds and desiccated coconut into a food processor and pulse until a chunky sandy consistency. Place into a clean bowl. Add the dates, lemon juice and salt to the food processor, blend until smooth.
  3. Add the pistachio nut mixture back into the food processor, and blend until it forms a ball. Place the nut and date mixture into your prepared tin, press down firmly on the base and one inch around the sides and place in the freezer. Remove the coconut milk cans from the fridge, turn them upside down and open the ‘wrong end’ up (the milk will separate from the cream in the fridge). Pass the coconut milk and cream through a sieve (you only want to use the hard part of the coconut, discard the milk for this recipe). Spoon into a food mixer or use an electric hand-held whisk. Beat for about 4-5 minutes, stopping occasionally to wipe down the side of the bowl.
  4. Melt the chocolate over a water bath for one minute then add the date syrup and custard powder. Leave to cool then add the cream. Slowly fold the cream mixture into the chocolate, mix well (keeping 2 tsp of the whipped cream aside). If the chocolate gets hard and gritty when folding in the whipped coconut cream, don’t panic, just place the bowl back over the water bath and stir until smooth.
  5. Remove the nut base after 20 minutes from the freezer. When the chocolate mixture is smooth, pour into the nut base. Smooth out the chocolate mixture. Drizzle 2 tsp whipped coconut cream over the top of the chocolate mousse and then, using a fork, carefully mix up the coconut cream into the chocolate to get a marble effect.
  6. Keep refrigerated once made.
How To Make Lisa Roukin's Raw Chocolate Mousse Cake

Raw Chocolate Mousse Cake:

Lisa’s Tip: If you LOVE chocolate as much as I do, then this is for you. Yes, it is possible to prepare the chocolate mousse from only a couple of ingredients without, dairy, cream or eggs! Make sure you refrigerate the cans of coconut milk and cream overnight to solidify and separate.

So what do you think of this How To Make Lisa Roukin’s Raw Chocolate Mousse Cake post? Do you also fancy making one? Share your thoughts in the comments below.

You Might Also Like These Recipes By Lisa Roukin:

Firstly, How To Make Lisa Roukin’s Bircher Autumnal Muesli. Usually enjoyed at breakfast, this dish also makes a scrumptious dessert! Bircher Autumnal Muesli.

Secondly, How To Make Lisa Roukin’s Moroccan Granola. This homemade granola allows you to control the amount of sugar on your morning cereal. The freshly roasted nuts add flavour to a higher level, too! Moroccan Granola.

Thirdly, How To Make Lisa Roukin’s Dried Fig, Pecan & Dark Chocolate Oat Bars. Looking for a nice and healthy treat? So today I have this Dried Fig, Pecan And Dark Chocolate Oat Bars recipe to share with you. Yum! Yum!! Dried Fig, Pecan & Dark Chocolate Oat Bars.

Fourthly, How To Make Lisa Roukin’s Oven Baked Corn Flake Chicken Breast with Salsa. So are you looking for a tasty and healthy gluten-free dinner idea? In this case; Oven Baked Corn Flake Chicken Breast with Salsa anyone? Oven Baked Corn Flake Chicken Breast with Salsa.

Raw Chocolate Mousse Cake. Thank you so much for stopping by. I also hope you liked this post.

Raw Chocolate Mousse Cake
Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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Raw Chocolate Mousse Cake from Lisa Roukin.


  1. 22 September 2018 / 16:10

    Yum, I have to pin this great receipt. Happy Fall, Kippi

    • 23 September 2018 / 18:51

      Thanks for stopping by Kippi 🙂

  2. Coombe Mill
    5 March 2017 / 23:16

    I love the sound of the ingredients, anything with coconut and chocolate is wonderful in my book #CreativeMondays

    • Claire
      18 March 2017 / 12:36

      Thanks for stopping by Fiona 🙂