The entire cake has 7 oz of cocoa/cacao butter which is what keeps the mousse solid enough to not be liquid. The chocolate I used is Theo’s dark chocolate which also uses cocoa butter and no other random oils. So There is no palm oil in this huge cake! I used a bit of tofu to add volume, which can be easily replaced by very thick cashew cream. The 7 oz Cocoa butter is enough to set the mousse layers. If you do not want to eat anything other than mousse, skip the crust and make 2 layers mousse cake.
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almond flour, cocoa butter, coconut milk, dark chocolate, dessert, gluten free, maple syrup, no bake, non-dairy, oat flour, raw sugar, silken tofu, time: 3 - 6 hours, vanilla extract, vegan, vegetarian