Almond Butter Mousse and Blueberry Jelly Cake is a very delicious plant-based dessert. It might look difficult but if taken in stages is an easy and delicious cake that will please even the pickiest of pallets.
It is worth the effort.
This delicious Almond Butter Mousse and Blueberry Jelly Cake takes a little planning like soaking the dates and letting the gel set but one batch makes a very good size cake and it will keep well in the refrigerator.
One of the great things about this recipe is actually the different stages. Each one can be used separately for other dessert idea and will get your imagination flowing. The crust for example is very versatile. You can use this for many recipes where a crust is needed. The mousse could be made alone as well and served in a cute cup with a little whipped topping or added with other fruits for different combinations.
Pulling all the ingredients together ahead of time makes it easy to pull this together as well. I was able to put the crust together and then put the mousse together and pop it in the refrigerator and come back later and finish up the cake.
The crust
Mixing the crust up is super simple just remember to take out the pits from the dates. It is really hard on the processor blades otherwise and they will not break down easily. Once you have a mixed sticky dough you can add the dough to a loaf pan or spring foam pan. Use a rubber spatula to push down crust to make an even packed layer.
The Filling.
Mix up the almond butter mousse next. Separate the liquid from the coconut cream and save the liquid for another use. You want the cream, almond butter and coconut sugar somewhat dry. Too much liquid will change the amount of Agar Agar you will need to add. Mix them together stirring well. Add to a pot with the 1/2 cup of water and the agar agar powder. You can use dried agar agar but will need to use a larger piece and it is harder to measure. if using dried be sure to soak it for a half hour before using. This will help speed up the process but yo may also have to cook a bit longer to get it to thicken.
Once the filling starts to thicken remove from heat and add it to to the baking dish and refrigerate until is it set and dry to the touch. Garnish the top with whole berries and pop it in the refrigerator.
The blueberry jelly topping
Use the same technique preparing the blueberry jelly topping as you did with the mousse. The difference is you will have to make the blueberry water which has a couple extra steps. Steep the blueberries in water and once heated start to mash the blueberries down. Once it is mixed up and cooked down a bit strain to remove any large bits. return blueberry water to pan and add agar agar. Bring to a boil then turn down to a simmer. Stir until the mixture starts to thicken. Once it begins to thicken you can add it to the cake. I found it easier to let it cool for a bit before adding it to the cake so the heat from the jelly filling doesn’t upset the almond butter mousse when you pour the hot liquid into the pan. I also used a spoon to prevent pouring the mixture directly onto the cake. If you pour it directly on top of the mousse it could loosen the mouse a bit and add bits into the blueberry jelly. If that happens it will not be clear.
Refrigerate until it is set. Slice and serve this fantastic plant-based dessert often.
Treating yourself is an important part of living a plant-based lifestyle. Be sure to check out some of our other desserts.
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Almond Butter Mousse and Blueberry Jelly Cake
Ingredients
Base
- 1 cup raw almonds
- ½ cup shredded coconut
- ¾ cup dates soaked in water for 2 hours
- 1 tsp ground cinnamon
- Pinch any good-quality salt
Filling
- 2 cups canned coconut cream refrigerated
- ½ cup almond butter
- ¼ cup coconut sugar
- 2 ½ tsp agar agar + ½ cup water
- 1 cup fresh blueberries
- Jelly topping
- ½ cup fresh or frozen blueberries
- 2 cups water
- 3 tbsp any light-coloured sweetener such as rice malt syrup or maple syrup, (optional)
- 2 tsp agar agar
- To serve
- ½ cup fresh blueberries
Instructions
Instructions
- For the base, process almonds and coconut in a food processor until it forms coarse crumbs. Drain dates and add with cinnamon and salt to the food processor. Process until combined. Press into a lined loaf tin or container around the same size.
- For the filling, scoop out the thick part of the coconut cream that's formed at the top of the cans and add to a large bowl with the almond butter and coconut sugar (reserve the coconut milk/water for smoothies etc). Mix until combined.
- Add almond mixture, agar agar and water to a small saucepan over medium heat. Mix, bring to a gentle boil or until just thickened then remove from heat.
- Pour mixture over the crust and press blueberries into the top of the mixture. Set aside in the fridge.
- When the almond filling is dry to the touch, you can start making the blueberry jelly. Add all jelly ingredients to a small saucepan over medium heat. Mash the blueberries with a fork and bring to a gentle boil. Remove from heat then drain mixture to separate blueberry pulp from liquid (reserve the pulp to add to smoothies etc). Pour blueberry jelly on top of the almond filling.
- Set aside in the fridge until set (around 4 hours). Remove from tin/container and slice with a wet knife. Serve with fresh blueberries on top. Store slices in airtight container the fridge for up to 5 days. Slices cannot be stored in the freezer as the jelly will separate when you defrost it.
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