No Bake Mocha Mousse Brownies are a more nutritious way to enjoy your chocolate! These delicious brownies have 2 layers of goodness: dense almond chocolate crust with a light chocolate mocha mousse topping.
For the Brownie layer:
2 dozen pitted dates approximately 2 cups
1 1/4 cup raw almonds
1/3 cup cacao powder
2 tsp vanilla extract
For the mousse layer:
1 large avocado
1/4 cup coconut oil
1/3 cup coconut cream*
1/4 cup cacao powder
2 tsp instant coffee granules
3 tbsp maple syrup
Begin by making the brownie layer. In a food processor, mix together almonds, dates, and cacao powder. Slowly add in vanilla extract. Continue to mix for at least a few minutes and a dough begins to form. Stop and scrape the sides of the bowl. Continue to pulse until the almonds are completely broken and a dough is easy to form.
Line a 8×8 pan with cooking spray. Press dough along the bottom of the pan, really using a firm touch so the dough is packed.
Using the food processor, make the next layer. Whip together avocado, coconut oil, coconut cream, cacao powder, and coffee granules. Slowly add in maple syrup. Whip until all ingredients are well combined. You may need to stop the food processor and scrape down the sides with a rubber spatula.
Spread the mousse layer on top of the brownie layer and smooth it out evenly. Refrigerate for at least 2 hours, or freeze for 30 minutes until mousse is firm. Cut into small pieces and serve chilled.