Vegan Triple Chocolate Mousse Cake.
The very best vegan triple chocolate mousse cake. Cashews blended into an extra smooth and creamy vegan chocolate mousse and spread over a chocolate nut based crust, chilled until firm, and topped with sweet dark chocolate. 3 layers of rich and creamy chocolate. And did I mention no-bake, super easy, vegan, healthy…ish, and so delicious.
We made it to Friday, and as you guys know, Friday’s need chocolate. Yes, even in January. I know you might be on some kind of New Year’s diet, but this is as clean (and delicious) as a cake can get. And let’s just be real, all Friday’s, no matter what time of the year, need something sweet and delicious.
This is your January cake.
Here’s the deal, you guys know me, I’m not one to share many vegan recipes. This is mostly due to the fact that I love dairy. Especially anything goat milk related…kinda weird, but honestly, goat milk is a true delicacy, and so good for you. I try to find a way to include it in as many recipes as possible.
But some recipes just magically turn out completely vegan, even when I wasn’t trying. Which is exactly what happened with this cake, and you know, I kind of love it.
One of the most asked questions I get, especially through Instagram, is what inspires me. I’ve said this before, but I find inspiration everywhere I look. It can be a color, a change of seasons, rotting bananas, literally anything. The one thing that’s consistently inspiring me however, are the people around me. There’s nothing I love more than creating recipes for others.
With my mom’s birthday falling on a Friday this year, I knew I needed to bake up some chocolate goodness. She is very much about the classic chocolate cake, but what she loves even more than cake is chocolate mousse. This got me thinking, why not finally make a chocolate mouse cake, but healthify it a bit for “Healthy January”?
And that’s how this chocolate mousse cake came to be. Oddly, I didn’t have it ready in time for my mom’s actual birthday, so she got this cake instead. But, I did share this cake with her after lunch one day this week, kind of a post birthday dessert.
Verdict? She LOVED it!
Let me take you through this mousse cake layer by layer.
Layer 1: walnuts, dates, coconut, cocoa powder, and flaky sea salt. This might sound odd, but it tastes just like a brownie, and it is so good.
Layer 2: soaked cashews, coconut milk, cocoa powder, vanilla, and a touch of coffee. Oh this mousse. There’s truly nothing better than this mousse. I could eat it by the spoonful. The key to the silkiest, smoothest, vegan “mousse” is boiling the raw cashews to make them extra soft and easier to blend up. When they’re plump and soft, they blend into the smoothest consistency that truly resembles a real mousse. I like to add a touch of vanilla and coffee, to really bring out the chocolate flavors. So good.
Layer 3: dark chocolate and creamy peanut butter. Why? Because an extra layer of chocolate is always a very good idea. Using peanut butter, keeps the chocolate soft, so it’s easier to cut through and doesn’t break apart. Plus, it’s just delicious.
And now you see, right? Best chocolate mousse cake that happens to be on the healthier side, and a million times easier than a classic mousse cake. Love!
Some notes.
It’s really is important to take the time to boil the cashews and let them soak. Because of this, the prep time on the cake is a little longer, but it’s my no means hard.
And, this cake does need to chill a bit, so plan ahead! The mousse can get soft, so be sure to keep the cake in the fridge until ready to serve.
On that same note, since the cake is chilled, the chocolate on top can be a little hard to cut through. My tip? Run your knife under hot water, wipe it dry, and then cut. This works every time and gives you perfect slices.
Other than that, there’s nothing too hard or tricky. In fact, it’s really easy, just a lot of blending and then chilling!
Perfect thing to make over the weekend…or tonight, which I highly recommend. Because Friday’s beg for sweetness.
Enjoy!
If you make this vegan chocolate mousse cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Vegan triple chocolate mousse cake from Half Baked Harvest on Vimeo.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Vegan Triple Chocolate Mousse Cake
Cashews blended into an extra smooth and creamy vegan chocolate mousse, spread over a chocolate nut based crust, and topped with sweet dark chocolate. 3 layers of rich and creamy chocolate...and did I mention no-bake, super easy, vegan, healthy...ish, and so delicious!
Ingredients
Crust
- 1 cup raw walnuts
- 1/2 cup raw unsweetened coconut flakes
- 1 1/2 cups (about 10 ounces) pitted packed dates
- 1/2 cup unsweetened cocoa powder
- 1 pinch flaky sea salt
Chocolate Mousse
- 2 cups raw cashews
- 1 cup full fat coconut milk*
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant coffee powder
- 2 teaspoons vanilla extract
- 1/4-1/2 cup real maple syrup
- 8 ounces dark chocolate
- 2 tablespoons creamy peanut butter or almond butter
Instructions
-
1. To soak the cashews. Place the cashews in medium pot and cover with water. Bring to a boil over high heat. Boil 2 minutes, then cover and remove from the heat. Let the cashews soak for at 30 minutes or up to overnight. Drain well.
2. Meanwhile, make the crust. Line an 8-inch spring form pan with parchment paper. In a food processor, combine the walnuts, coconut, dates, cocoa powder, and a pinch of salt. Pulse until finely ground and the mix forms a ball, about 2-3 minutes. Press the mixture into the bottom of the prepared pan, making sure to pack it in tightly.
3. To make the mousse. Add the drained cashews, coconut milk, cocoa powder, instant coffee, vanilla, and maple syrup to a food processor or high powered blender. Pulse until smooth and creamy, scraping down the sides as needed, about 5 minutes. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the mousse. Transfer to the fridge and chill for at least 2 hours, or overnight.If you mouse is still pudding like, transfer to the freeze and freeze until firm.
4. In a small, microwave safe bowl, melt together the chocolate and peanut butter until smooth, about 30 second to 1 minute. Let cool 5 minutes and then spread the chocolate overtop the cake. Return to the fridge to set up, about 10 minutes or until ready to serve.
5. Slice and serve! Keep the cake stored in the fridge (or in the freeze if your mousse is on the looser side*).
Recipe Notes
*It is important to use full fat coconut milk that is not too watery. You want to use the creamiest, thickest coconut milk. If you open your can of coconut milk and there is water, do not use the water, use the creamy white milk/cream that has separated from the water.
*If your mousse is too thick, add 1-2 tablespoons additional coconut milk at a time to help it blend the mousse.
*Depending on the consistency of your coconut milk, you may end up with a mousse that is thinner and will not set up as easy. If this is the case, keep the cake stored in the freezer. To serve, remove from the freezer 5 minutes before cutting. Run your knife under hot water, then wipe dry, and cut.
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I need this. right now.
I just love your tip about adding peanut butter to the chocolate to keep the consistency perfect. What a great idea, thanks for sharing. I bet it was a challenge to photograph with the hot lights! As always, the pics came out beautifully.
Thank you so much Nan!
Tieghan,
I’m starting to think both you and your brother went down to the crossroads…
Another fantastic recipe!!! Don’t miss the dairy or sugar AT ALL. Thank you, Tieghan!
I am so happy to hear that Jeannine!
This looks so rich and amazing! I have dates sitting in my pantry that I was debating what to use in….problem solved!
Thank you so much Christina! I hope you love this!
This looks amazing!! I am definitely going to try it out!! I also agree that Friday’s just make you want something sweet, haha.
Thank you so much Alexis!
I can’t stop looking at the photos… The mousse texture looks incredible! I always love your recipes, but your healthy January recipes are always my favorite. 🙂
I am so glad you love this recipe and I hope you try it Caroline!
My hubby and I have been fans of yours for years and we went vegan 4 months back. We’ve tried most of your vegan recipes and your crazy high standard of great tasting food reflects onto all of your vegan food as well. The flavors are SPOT ON! Personally, I’ve had way more fun with your vegan recipes and felt way more creative in the kitchen than ever before! And I know your animals are treated amazingly, but most of us who use your recipes don’t have the luxury of owning small farms. So the health and treatment of the animals from the company’s that we end up supporting is nowhere near your level of goodness 🙂 So thank you for making plant-based eating so easy for us!!!
Hi Liz! I am so happy to hear that you are loving a vegan lifestyle and that my recipes are making it fun! I hope you continue to love the recipes on my blog!
I’ve just started my journey as a vegan person. That looks so delicious and I’m so happy I can try it. I can’t wait! Thank you!
I hope you love this Betty! Thank you!
Holy Moly – this looks sensational!!
Rebecca | http://www.peppermintdolly.com
Thank you so much Rebecca!
Wow so yummy! Decadent and great ingredients. Thanks so much!
Thank you! I am so glad you loved this!
Making this tonight and am so excited! When it comes to the parchment paper, do you line the sides of the springform pan too, or just the bottom?
Hey Alison! I just line the bottom of the pan. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
how scrumptously wonderful with cashews and almond butter in place of the usual, and cholate-y too, thank you for this wonderful dessert recipe
Thank you so much for trying this Sabrina! I am so glad you loved it!
Was so excited to try this recipe! Question though. When I made the mousse it was obviously more thin than a traditional mousse with whipped cream, and after chilling for a few hours it still seemed more pudding like and hadn’t really set. I put it in the freezer to give it a boost and hopefully that works. What do you think happened?
HI! What percent fat did you use for the coconut milk? Was there anything you had changed about the recipe? Any more info you can give would be great in order to help you! I am sure it will firm up in the freezer! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
No words. Find it difficult to resist especially the chocolate cakes
Thank you Helene!
I made this and it is delicious! Looks very close to your pictures also. My only hiccup was and even this did not bother me or my guests who enjoyed it, I did not get the cashews as puréed as I probably should have. My food processor is not a big one, I think I tried to do to many at one time. Oh well just a reason to try it again! Love your site and recipes.
I am so glad everyone enjoyed this Robin!!
Always looking for good dairy free dessert options. Love the addition of peanut butter and dark chocolate! Going to have to make this for my mom’s birthday as well.
Yes! I hope she loves this Colynn! Thank you!
I would like to use whole milk instead of coconut milk. Is the amount/conversion to cows milk the same for this recipe? What modifications should I make? Thanks!
HI! I would recommend using and equal amount of whole milk. That said I have not tested the recipe using milk, so I am not sure how it will turn out. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Could I use coconut cream instead of coconut milk to ensure it is thick and not too watery, since you suggest the cream part anyway? And if so would it be the same amount?
HI! Coconut cream will work great! Just add a splash of water if the mousse is feeling a little too thick. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Quick dumb question! Do I line only the bottom of the pan with parchment paper or up the sides, too? I’ve never made any kind of cheesecake. Can’t wait to try this – think it’s going to be our Friday night dessert. Every recipe I’ve tried of yours has been amazing so I’m sure this will be, also!
HI! I just line the bottom of the pan, not the sides. And it is not a dumb question! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Always love your recipes! I’m allergic to cashews and pistachios but i can eat any other nuts. Is there another one i can substitute that would still give me great texture?
HI! I think that peeled almond would work well, but I haven’t tried it so I can’t say for sure. If you do try it, please let me know how it goes! I hope you love this recipe. Thanks so much!! xTieghan
This looks incredible!! Is there a substitute for cashews if you are avoiding Lectin? Peeled almonds?
HI! I think that peeled almond would work well, but I haven’t tried it so I can’t say for sure. If you do try it, please let me know how it goes! I hope you love this recipe. Thanks so much!! xTieghan
WOW!! You posted this at a perfect time for me – my husband is vegan, and on Saturday evening we were having some friends who are trying to eat a more plant-based diet, so this was perfect to showcase how amazing plant-based can be. Thank you!!
A few notes in case it helps anyone else….I only had a 9 inch springform pan and it worked just fine. The layers were still prefect (I was afraid they might be too thin). I boiled the cashews at night and let them soak overnight, and they blended up so smoothly in my Breville mixer. I stopped and started it a lot to let the bubbles come up – when it’s that thick it takes a little coaxing, but then soon enough was silky smooth. The only change I’ll consider when making it again – and it WILL be made again! – is I might use a little less chocolate for the top layer. I never want to use less chocolate 😀 but even with the peanut butter the top was almost comically difficult to slice through even with a warmed knife blade. Wondering if cutting it to 2/3 or even 1/2 the dark chocolate might help. SOOO good!! Please try this recipe!
Hi Trish! I am so glad you all enjoyed this! Thank you so much!
nice recipe dear thanks for sharing with us
Thank you!
Kid you not when I say this is everything I never knew I wanted and needed. Wait no, it’s MORE. Golly, what a dreamy cake! Cashews and full fat coconut milk are really the best duo for creamy mousse fillings and cakes!
Thank you so much Cassie! I am so glad you loved this!
I don’t love walnuts, would pecans be just as good? Excited to make it tomorrow!!!!
Hi Alice! Pecans will be delicious in the crust! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
You had me at triple chocolate! This cake is pure heaven! 🙂
Thank you Laura!
Hi!
Are there any substitutions for the tree nuts? The peanut butter I can have, but I’m allergic to the rest. I struggle to find good low carb, vegan recipes.
Thanks!
Hi there! I recommend using 1 1/2 cups of tahini in place of the cashews. Blend the tahini with the coconut milk and chocolate. I have not tested this, but I do think it would work. For the other nuts, I would use peanuts or pumpkin seeds in equal amounts. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can’t wait to try this recipe!! I want to make it today (Wednesday) to serve on Sunday…is that too early? Would love to know how long you think it’ll keep. Thanks!!
HI there! This will keep for up to 5 days (probably longer) in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So today I turned 30 and on Friday! Lol! I’ve had my eyes on this recipe for a while and decided this would be a perfect birthday treat. I looovvveee it! It’s decadent and rich and I’m always, always about chocolate in my life. I didn’t have the dates that I prefer (date lady brand dates, have you ever had them? They will knock your socks off, try them!!) so I soaked my dates it hot water for about 5 minutes and that helped a ton to soften them up. Thank you for making such a delicious recipe <3
HAPPY BIRTHDAY! I hope you had the most amazing day, Makenzi! Also, I hope you absolutely love this recipe! Thank you so much! Oh, and I will have to try those dates! xTieghan
Are you using real cacao or Hershey’s cocoa powdered in this recipe? And can you sub real cacao for the Hershey’s cocoa powder.
This cake looks amazing!! Can’t wait to make it !
Shelley
HI! I usually just use Hersey’s Cocoa powder. Yes, you can use real cacao powder, that works great too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
When I was making the mousse filling for this, the coffee seemed to really overpower the rest of the flavors in this dish. The consistency was also pretty grainy even though I pulsed it for about 7 min. Can you omit the instant coffee?
HI! You can omit the coffee, that will be fine. For the texture, make sure you are soaking the cashews and using a HIGH powdered blender of food processor. It takes a lot of power to achieve a super smooth consistency. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could I cut this recipe in half? Please?
What would be a good substitute for the coconut flakes?
HI! I would us an equal amount of your favorite nut or seed. Almonds or pumpkin seeds would be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello! Can you sub the walnuts in the crust for anything else? I’m allergic! Thank you.
HI! You can use almonds, peanuts, pecans, pumpkin seeds, cashews, really any nut you love! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Do you think that adding a little cocoa it oil and baking the crust at a low temp might make it a little crisp? It’s perfect the way it is but I’m curious.
Hey Tessa, I am sorry, I am unclear of what exactly you are asking? What are you looking to add to the crust?
Just added a lil coconut oil to the chocolate but other than that stuck to the recipe and it turned out fabulous
I am so glad you loved this cake! Thank you so much Kathleen! xTieghan
Just wondering what brand of vegan dark chocolate you used? Most dark chocolates I’ve seen so far have dairy in them. Thanks!
Hi! I find that many brand from Whole Foods or Target do not have any dairy in them. Here is a link to some that do not!
https://express.google.com/u/0/product/11393331862674261914_2259627213605442514_10046?utm_source=google_shopping&utm_medium=tu_cu&utm_content=eid-lsjeuxoeqt>im=CKupnN_GiI7Z0QEQ54Pa1ffs_9cQGPDivAIiA1VTRCig0sLjBTC-Tg&utm_campaign=10046&gclid=EAIaIQobChMIlejirdTJ4AIVdx-tBh1tigu2EAQYAyABEgJVbPD_BwE
This is absolutely TDF (to die for!) It all went accordingly to plan as the recipe is so beautifully described and helpful. Everyone loved it very much. The cake improves with time. It tasted even better on the second day. Also – if you can’t find coconut flakes, replace with dessicated coconut.
Hi Nicola! I am so glad these turned out so amazing for you! Thank you so much! xTieghan
Love finding dessert recipes that my dairy free girl can enjoy! Making this tonight 🙂
Thank you Janet! xTieghan
Amazing
Thank you! xTieghan
This cake is SO good. Made it for my vegan mother in law and everyone absolutely loved it. On accident I used Cacau instead of cocoa…haha it was still super delicious. I also subbed almond butter for peanut butter. Best recipe. Thank you!
I am so glad everyone loved this recipe! Jaimee! Thank you so much! xTieghan
This was awesome! but next time I’ll only add a pinch of coffee since my kids thought it was way too strong. Adults loved it though! Thanks so much for another great recipe!
Thank you Yael! xTieghan
I made this recipe over the weekend and I am bummed that it’s almost gone! SO GOOD! Thanks for sharing, Tieghan!
Thank you so much Sara! xTieghan
It was totally delicious. Thank you for sharing!
Thank you so much Kasia! xTieghan
In my daughter’s words, this was divine. My crust was a little crumbly, so I stirred in a bit of almond butter. I also added a small handful of melted cocoa butter wafers to the mousse. This gave it a firmer texture when cooled. For the topping, I used the standard ganache ratio of 2:1 for the chocolate with some almond milk. Chilled a bit, this spread right over the cooled mousse. Yum!!
Thank you Kay! I am so glad this turned out so well! xTieghan
Hi there, I can’t wait to make this this weekend! I’m curious: what are those lovely, decorative red flakes on top of the cake in the picture? And a second question: when do I remove the cake from the spring pan? Just before serving? In the video on Instagram, it looks like you drizzled the chocolate/PB combo on top after removing it. Thanks so much!
HI! The red flakes are dried roses! And yes, I like to remove the spring form pan, then drizzle with chocolate. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If I want to make this in advance, would I just keep it in the fridge until I want to serve it?
Yes, just keep in the fridge until ready to serve. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hey, I just wandered how long this cake will store in the fridge for, without it losing too much freshness? Great recipe btw 🙂
Hi Liam! You can keep the cake in the fridge for 4-5 days. It taste great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If i were to use peeled almonds instead of cashews as suggested in another comment (my friend is allergic), would i also soak them, using the same process as the cashews? Or just put them in the blender as is? Thanks!
HI there! Yes, you should soak the almonds just as I direct to do with the cashews. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So I Made this 2 nights ago and oooh ma God its good!!! Turner out better than i expected! And especially with a bit of coconut yoghurt on top it completed it off perfectly!
Amazing! Thank you so much Kelsey! xTieghan
Hi Tieghan!
Would coconut cream be a good substitute?
Hi Danielle! Coconut cream is great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing and I will definitely be makong it for my birthday this weekend! What is the beautiful garnish?
Hi Jenny! The garnish is dried roses! Please let me know if you have any other questions. I hope you love this recipe and happy birthday! Thank you! xTieghan
I always trust HBH to serve a first-time recipe to guests, but this was a complete disappointment. I followed it to a T and it came out terribly. My guests couldn’t even eat it. They were so polite but couldn’t hide that it was simply not tasty. The date-based crust just didn’t go with the mousse, and cashews made for a very heavy mousse.
Hi Kristen! I am really sorry that this did not turn out well for you and your guests! Is there anything that could have gone wrong in the making? Or any questions I could help you with? Please let me know! xTieghan
??Yummy mousse cake, indeed, I can tell! I have been making raw cakes like this for about 4 1/2 years now. You can reduce the amount of dates if you like graham cracker type crust. I only use about 6-7 medjool dates for one “cake”. They are the most sticky and caramel-like date out there! Also, I soak my raw cashews overnight in fridge, no boiling involved, and my processor gets them really smooth. My family and I lovvvve your recipes, and I was thrilled to unexpectedly see your book at Barnes and Nobles recently! It was one of the books on display! With my heart nearly jumping out, I was like, “There’s my friend!!!”, but I refrained myself from yelling it out! ?
Nancy
Hi Nancy! I hope you try this mousse cake!! Also, so glad you saw the book!! Thank you for sharing with me! xTieghna
Amazing! Tastes as good as it looks! I used a shot of espresso instead of instant coffee and barely 1/4 cup maple syrup. It was such fun to make too 🙂 Thank you.
Thank you so much Sally! xTieghan
Mousse isn’t my favorite but my husband wanted this. He made it while I was making the creamy morrocan tomato soup and he noticed it was much darker than the photo. I realized he hadn’t read the directions and added the dark chocolate chips and peanut butter in with the mousse. Lol. It still turned out great though!
I am glad it still turned out amazing for you! I hope you love it even more with the chocolate chips haha! xTieghan
Hello! I made this dessert for my mom on her birthday. She doesn’t like to eat dairy or sugar. It was so easy to make and my mom LOVED it. It is her new favorite dessert!! Thank you Tieghan, I know I will be making this again and again.
Aw that is so amazing to hear! Thank you for trying this for her, Angela! xTieghan
Hi
Instead of maple syrup can I use regular / castor sugar? What would be the proportional changes?
Can’t wait to try this out.
Hi Stuti,
I haven’t tested this with white sugar, but I would use about 1/4 cup in place of the maple syrup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Super tasty! I’m not vegan and would make this again.
Thank you so much! I am glad you enjoyed this one! xTieghan
I made this for a weekend BBQ and it was outstanding! Everyone loved it. The crust alone is to die for. Thank you so much…I will definitely hold on to this recipe and make it again.
Wow that is so great! Thank you for trying this one, Lindsay! xTieghan
I just made this cake and my mousse turned out all grainy! 🙁 I boiled my cashews for two minutes like the recipe says and let them soak for over a half hour, could this be something to do with my food processor?
Hey Kathryn,
So sorry you had issues with the mousse. I do think a high quality food processor if key. Here is the link to the one I use! https://rstyle.me/+3vXL3hYgnoOUhSsI7tuEmg I hope this helps! xTieghan
I love this recipe I’ve made it several times now and it’s always a hit. Just one question is why do you need to use plastic wrap over the mousse/ what will it happen if you don’t do that part? Thanks !!
Hey Rachel,
I am so glad you have been enjoying the recipe. If you do not use plastic wrap, the mousse will create a film over the top layer that isn’t all that appetizing. Please let me know if you have any other questions! xTieghan
What can I substitute for dates? I am planning to surprise my daughter for her 16th and she is not a fan of dates. Also can I substitute dark chocolate with any chocolate?
Hey Ananthi,
The dates are really a key ingredient to this cake. Yes, dark chocolate can be used. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Thank you so much for the recipe, it came out so beautiful and it is easy to make.
Hey there,
Thanks so much for trying the recipe, I am so thrilled that it was enjoyed! xTieghan
I want to make this but I only have roasted cashews on hand should I still soak them?
Hey Julianne,
I have not tested this recipe with roasted cashews, but I would follow the instructions as is:) xTieghan
Will be making this for husbands birthday but we have young kids … will the instant coffee be too much for them? Should I omit or replace or just leave as is? Suggestions appreciated.
Hey Katia,
The instant coffee just enhances the chocolate flavor, but you could certainly leave it out:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is my family families favorite pie. Its a staple in our home !
Hey Andrea,
Happy Monday! It’s so great that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan