Uploaded July 2019 | Updated September 2026, 2 weeks ago

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FULL POST: feastingonfruit.com/brownie-mousse-cake

Sponsored by Hu Kitchen: hukitchen.com

RECIPE
Brownie Cake
1 cup medjool dates, pitted
1/2 cup nondairy milk
1/2 cup almond butter
1 tsp vanilla extract
1/2 cup cacao powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Hu Kitchen Gems
Mousse
1 cup Hu Kitchen Gems
1 15oz can full-fat coconut milk, shaken

1. Preheat the oven to 350ºF.
2. Blend the medjool dates, nondairy milk, almond butter, and vanilla.
3. Transfer to a bowl. Add the cacao powder, baking soda, and salt. Stir to combine.
4. Fold in the Hu Kitchen Gems.
5. Transfer to a springform pan (7 inch). Bake for 25 minutes at 350ºF.
6. Cool completely.
7. For the mousse, melt together the Hu Kitchen Gems and coconut milk in a bowl. Whisk until smooth.
8. Refrigerate until thick but not fully set (about 1-2 hours).
9. Spread mousse on top of the cooled brownie cake.
10. Refrigerate overnight.
11. Slice and serve chilled. Keep leftovers covered in the fridge for up to a week.

INGREDIENTS & PRODUCTS
Hu Kitchen Gems: bit.ly/2HzATB7
medjool dates: bit.ly/2lqOMbV
cacao powder: amzn.to/2oszG6O
vanilla extract: amzn.to/2P3260J
coconut milk: amzn.to/2hLWbkZ
vitamix A3500: amzn.to/2GSjAeF
springform pan: amzn.to/2NmzhQ0


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