Chocolate and blueberries, which are now in season, are such a great combo and this mousse cake is perfect for summer days, especially when served chilled. It is easy to make and absolutely delicious! I used a small, 15 cm springform baking pan for this one.

Ingredients:

• 100 g mix of nuts, dates and 2 vegan oatmeal cookies for the base

• 1 tbsp coconut oil

• 2 tbsp lemon juice

• 300 g silken tofu

• 300 g cashew nuts

• Raw cacao powder (about 4 tbsp)

• 1/2 cup Cacao butter

• Sweetener (I used rise syrup) to taste (about 1/4 cup)

• 1 tsp agar-agar

• 1/4 cup of water

• 80 g Vegan chocolate (for topping)

• Blueberries and almonds for topping

Method:

Soak the cashews for a few hours

In the food processor or blender, mix the cookies, dates, nuts and coconut oil shortly; you want to create crumbles rather than paste, and press it on the bottom of your pan. Sprinkle with lemon juice and leave in the freezer while you make the cream.

Mix the tofu and cashews in a good blender until you get a creamy paste. Add melted and slightly cooled cacao butter and raw cacao powder. Add rice or maple syrup to taste. Bring a bit of water to boil and add agar-agar; let it simmer shortly, and once the gel forms, add it to the cream. Add the cream to the pan (quickly) and leave in the freezer for 15 minutes and then in the fridge for about 30 minutes. Melt the chocolate and add it on top, sprinkling almonds (optional) and blueberries. Refrigerate until you're ready to serve it.

Enjoy!

Nina Vukas

You can find Nina growing veggies or preparing delicious plant-based meals when she’s not leading or preparing Teacher Training programs. She often shares the recipes on her @ninasplantbasedkitchen Instagram or Nina’s Plant-based Kitchen blog.

”I baked cakes with my mom before I could reach the stove and had to learn my way around the kitchen from an early age. I stopped eating meat when I was 18 and prepared meals for myself. I was always an intuitive cook; I would open the fridge and pantry and develop a recipe. But, becoming vegan woke up the creativity and a need to go deeper, so I took a few vegan cooking courses, which helped my techniques and creativity.”