Cheesecake and Chocolate Mousse, AKA Heaven In a Pan
1 batch of Fluffy Gluten-Free Ginger Molasses Cookies
3 cups raw cashews (soaked overnight)
1/2 cup maple syrup or agave nectar
1/4 cup lemon juice
1 teaspoon vanilla extract
1/2 cup coconut oil, melted
Avocado Chocolate Mousse:
2 ripe avocados
¼ cup maple syrup
1/4 cup cocoa powder
1 tsp cinnamon
1 cup coconut cream
1 tbsp vanilla extract
2 tbsp maple syrup
pinch of cinnamon
½ cup vegan chocolate chips
3 tbsp almond milk
You’ll be using the creamy part that rises to the top of the can for the coconut cream. This is also when you’ll put cashews in a mason jar and cover with water to soak overnight and soften them. I also recommend making the cookies for the crust the day before as well, to save time.
The day you make it, start by combining the cookies in a food processor to make crumbs, and press them into a 9 X 12 pan with your fingers.
For the next layer, blend cashew cheese ingredients in a food processor until smooth. Spread it evenly on top of the cookie layer.
Coconut cream is the next layer. Whip the ingredients for it together, and spread half of it evenly on top of the cashew layer.
Next, blend the avocado mousse ingredients in food processor and spread evenly over the coconut cream layer.
Cover with remaining coconut cream, and then drizzle with melted chocolate/almond milk mixture, using a fork.
Next, you’ll want to put the whole dish in the fridge for at least 4 hours, preferably overnight to let it set.