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Luscious Vegan Chocolate Red Beet Jello Mousse

This super moist and luscious Vegan Chocolate Red Beet Jello Mousse Cake is simply divine and downright decadent. This is one cake that takes the center stage and adds a little magic to your Valentine's day desserts! Made with a chocolate cake base, velvety creamy mousse filling and topped with rich red beet jello using our Suncore Foods® Organic Red Beet Supercolor Powder to achieve the beautiful bright red naturally. Recreate this cake that you will love to bake and cherish in every bite!

Ingredients

Makes for 8 People

Crust:
1 cup (150g) raw whole almonds
2 tablespoons (12g) cacao powder
1 teaspoon coconut sugar
A pinch Suncore Foods® Rose Salt
2 tablespoons (40g) maple syrup
1/4 teaspoon vanilla extract

Filling:
180g raw cashews
15–30 ml lemon juice (plus more to taste)
60 ml melted coconut oil
1 (400 ml) can full-fat coconut milk
200g dairy-free dark chocolate (chopped and melted)
60 ml maple syrup or agave nectar

Jelly:
1 cup strawberries
Splash of water
1 tbsp cane sugar
1 tsp agar- agar
1 tsp Suncore Foods® Red Beet Supercolor Powder

Directions

1. Crust — Prepare a round springform pan (preferably 6 inches in diameter). Place a piece of parchment paper at the bottom of the pan. Lightly grease the insides with coconut oil. Chuck all the dry ingredients for the crust (i.e. the almonds, cocoa, salt, and sugar) into the food processor (or blender).
Blend until you get a fine meal texture. (Approximately 30 seconds). Pour the maple syrup and vanilla extract. Blend till the batter starts rolling and forming a chunky ball-like shape. Gently press the mixture into the greased springform pan. Make sure that the sides are even and flat to form the perfect crust. Set aside.

2. Filling — Blend all the ingredients for the filling. (Approximately 2-3 minutes). Scrape the sides if required and continue blending until you get a silky smooth texture. Adjust the flavors by adding more maple syrup (for sweetness) or lemon zest (for a tangy taste). Carefully pour your mousse over the almond crust. Use the back of a spoon to smoothen out the top and tap the pan against the counter a few times to release air bubbles.
Cover the pan loosely with plastic wrap. Pop it into the fridge/freezer. It can take 4-6 hours for the mousse to set, depending on the size of your pan. If you are in a hurry, you can let it set in the freezer for 1-2 hours.

3. Jelly — Start making the jelly layer once the mousse sets (and is firm to touch). Chuck fresh/frozen strawberries into the blender. Add water and then blend the ingredients until you get a smooth strawberry juice. Strain the mixture through a sieve to remove strawberry seeds. Pour the mixture into a saucepan and bring it to boil at medium-low heat. Add the agar powder and cane sugar to the saucepan. Bring it to simmer while continuously stirring it to let the agar dissolve. Take the saucepan off the heat. Pour the jelly mixture onto the mousse layer. Pop it back into the fridge/freezer to set. Decorate the homemade chocolate mousse cake with seasonal fruits and berries.

4. Voila! Your delectable dessert is ready to be served.


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