Decadent Pink Mousse Cake

This gorgeous cake is made with all natural beetroot, honey, and coconut. The rich texture is somewhere between cheesecake and mousse. A little bit goes a long way with this decadent dessert!

Gluten-free, dairy-free, and naturally sweetened, this dessert will keep your skin glowing.

Decadent Pink Mousse Cake

(Acne-Friendly)

Kitchen Tools

You'll need a few things:

• 6 inch springform pan

• Parchment paper

• High speed blender

• Food processor

Ingredients

Crust:

• 1/2 cup pitted dates (75g)

• 1/2 cup pecans

• 1 tbsp. coconut flour

• 1 tbsp. honey

• Pinch of salt

Filling:

• 2 cups raw cashews, soaked

• 1/3 cup fresh lemon juice (or more, to taste)

• 1/3 cup coconut oil

• 1/4 cup raw honey

• 1/2 cup coconut milk

• 1 tsp. vanilla extract

• 2 tbsp. Blume Beetroot Latte powder (and more for dusting)

• Pinch of salt

Directions

1. Add cashews to a large bowl and cover generously with water. Soak overnight.

2. Add all crust ingredients to a food processor, and pulse until a sticky, crumbly texture is achieved. (Add a teaspoon of water if it’s too crumbly).

3. Line a 6 inch springform cake pan with unbleached parchment paper (cut into a circle). With clean hands, press the crust into the bottom of the pan.

4. For the filling - discard soaking water, and add the cashews along with the other filling ingredients to a high powered blender. Blend until smooth.

5. Pour the filling evenly over the crust.

6. Refrigerate for at least 6 hours before serving.

7. Dust with more beetroot blend powder before serving.

Makes 8 servings.

Storage

Fridge:

Store in the fridge for up to 3 days.

Freezer:

Separate the slices with parchment paper and freeze in an airtight container.