Name: Mocha Layer Cake
Yield: Serves 18–24
Ingredients: ½ banana; 1½ teaspoons agar agar; ¼ teaspoon pink salt; 1 cup pecan flour; 4 tablespoons cacao powder; ¾ cup orange juice; ¼ cup coconut oil; 1 tablespoon sweet potato flour; 3¾ ounces cashews, soaked; 1 vanilla bean, seed scraped out; 3⅔ ounces cashews, soaked; ¼ cup plus 1 teaspoon agave; Edible flowers (garnish); 1 cup coconut meat; ¾ cup plus 1 teaspoon water; ¾ teaspoon ground cardamom; ¼ teaspoon salt; 1½ teaspoons agar agar powder; ¼ cup double espresso, prepared; ½ cup coconut meat; ⅓ cup maple syrup; 2 tablespoons maple syrup; ⅓ cup cacao powder; 1¼ teaspoons vanilla extract; ¼ cup lemon juice; 1 cup dried apricots; 3½ ounces agave; 1¼ teaspoons coconut oil; 2 teaspoons coffee, brewed; ½ cup plus 1 teaspoon maple syrup

Preparation info

Serves
18–24

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Chocolate Mousse

Makes 1 layer
3¾ ounces cashews, soaked
3½ ounces agave

Method

Chocolate Mousse

Blend all the ingredients, except the sweet potato flour and the coconut oil, in a high-speed blender until smooth. Then reduce speed to low and gradually add the sweet potato flour and coconut oil. Once incorporated, increase speed to high and blend until the mixture is hot enough to set the sweet potato flour, 160°F, about 3–4 minutes in