MINT CHOCOLATE MOUSSE CAKES

Masterclass

By Crystal Bonnet of
CRYSTAL DAWN
CULINARY
Copyright © 2023 Crystal Dawn Culinary

Text and food photography by Crystal Bonnet of Crystal Dawn Culinary.

All rights reserved. The ‘Mint Chocolate Mousse Cakes’ recipe manual may not be publicly or
privately shared, taught, or published digitally or physically for profit and remains the property of
Crystal Bonnet, trading as Crystal Dawn Culinary.

No part of this document may be reproduced by any means without the author's prior written
permission.

Thank you for respecting my work.

© Crystal Dawn Culinary 1

Links included are Amazon affiliate links, Crystal Dawn Culinary receives a small commission if you
purchase from these links. Check out the welcome email for links to wholesale and bulk suppliers.

Cacao butter 50 g
Cacao powder 80 g
Coconut sugar 160 g
Himalayan salt 1 tsp
Large flake coconut, dried and unsweetened 65 g
Medium shred coconut, dried and unsweetened 80 g
Medjool dates 6 large
Moringa powder or matcha powder 1 tsp
Sunflower lecithin powder 1 tbsp

Avocado, ripe 1 small

Light-amber agave 45 ml
Vanilla, Medicine Flower brand preferred, or any vanilla extract 14 drops or 2 tsp
Peppermint essential oil, DoTerra brand preferred, food-grade 9 drops
Fresh mint leaves 1 small container
Coconut nectar, or maple syrup, or dark amber agave 120 ml
Roasted tahini 60 g
Edible flowers (optional) (Dianthus or purple pansies) 6 flowers
Virgin, cold-pressed coconut oil 185 ml

I use these tools and equipment to execute this recipe, but they are optional. Feel free to use what you
already have at home. If you cannot source the Silikomart silicone mold for the cakes, you can use two
4” springform pans with a removable bottom.
2 ¾” round cookie cutter Parchment paper or dehydrator sheets
Containers Piping bag
Digital kitchen scale Rolling pin
High-speed blender (Vitamix, Blendtec, or
Silikomart SF127 Large Cylinders
Omniblend)
Professional Silicone Mold
Food processor
• USA
Liquid measuring cup
• CANADA
Masking tape
• UK
500 ml mason jar (optional)
Measuring cups & spoons Small cutting board
Mixing bowls Small offset spatula
Nutmilk bag Spatulas
Wilton 125 piping tip

© Crystal Dawn Culinary 2

I am delighted to introduce my nut-free, raw, vegan, mint chocolate mousse cake. This cake is
meticulously crafted with health-conscious individuals in mind. A true masterpiece of flavors, textures,
and wholesome ingredients - this culinary delight is a feast for both the eyes and the palate,
showcasing a perfect balance of refreshing mint and rich, indulgent chocolate.

Yields: 4 mini cakes

Powdered Coconut Sugar

1 cup (160 g) coconut sugar

Blend 1 cup coconut sugar in a high-speed blender for 30 seconds to 1 minute, until it reaches a
powdered consistency. You will use the powdered coconut sugar in the Textured Cacao Crust and
Creamy Chocolate Mousse. Powdering the sugar is important to reduce grain in the recipes.

Coconut Cream
1 cup (80 g) medium shred coconut, dried and unsweetened
2 cups filtered water
1 tsp sunflower lecithin powder

Blend shredded coconut, water and sunflower lecithin powder in a blender for 30 seconds to 1
minute. Place a nut milk bag in a bowl (it’s easiest to use a bowl with a pour spout), pour the
mixture into the nut milk bag and squeeze the nut milk bag to release the cream into the bowl.

Use the coconut cream right away in the filling, or transfer to a mason jar or glass container and
store it in the fridge until use. This recipe will keep in the fridge for up to 3 days.

Avocado Mint Filling

½ cup (73 g) peeled, pitted and cubed ripe avocado (approximately 1 small avocado)
½ cup (120 ml) Coconut Cream (from recipe above)
¼ cup + 2 tbsp (90 ml) melted virgin, cold-pressed coconut oil
3 tbsp (45 ml) light-amber agave
1 tsp matcha powder or moringa powder (for optional superfood boost and color)
3 drops vanilla Medicine Flower flavor extract or ½ tsp vanilla extract
5 drops peppermint essential oil (doTerra brand preferred)
1/8 tsp Himalayan salt
___
2 tbsp chopped fresh mint leaves

Blend the first set of ingredients until smooth. Add the chopped mint leaves to the blender and
blend only for a few seconds to incorporate the mint, leaving some visible. You can also use the
pulse option on your blender.

Put a large cylinder silicone mold onto a small tray or cutting board. Pour the avocado mint filling
into four of the cavities, only filling each cavity up halfway to leave room for the chocolate mousse

© Crystal Dawn Culinary 3

layer. Set the cakes in the freezer for a minimum of three hours before adding the next layer. Make
the crusts while you’re waiting for this layer to set.

Textured Cacao Crust

1 cup (65 g) large flake coconut, dried and unsweetened
¼ cup (36 g) powdered coconut sugar
1/3 cup (32 g) cacao powder
___
½ cup packed and pitted Medjool dates (approx. 6), soaked for 20 minutes to soften and drained
1 tbsp (15 ml) melted virgin, cold-pressed coconut oil
4 drops peppermint essential oil (doTerra brand preferred)
3 drops vanilla Medicine Flower flavor extract or ½ tsp vanilla extract

Process the first set of ingredients in a food processor until the mixture resembles coarse flour.
Drain the dates, remove the pits and add them to the food processor along with the rest of the
ingredients. Process the mixture again until it starts sticking together.

Secure a piece of parchment paper or a reusable dehydrator sheet to your countertop with masking
tape. Add the crust batter formed in a ball to the parchment paper or dehydrator sheet and flatten
with your hands. Place another piece of parchment paper or another reusable dehydrator sheet on
top and roll the batter out with a rolling pin until it is ¼” thick.

Using a 2 ¾” round cookie cutter, form round crusts in the batter and carefully move them with an
offset spatula to a lined tray or cutting board. Repeat this process until the batter is used up. You
should have six crusts. Transfer the tray or cutting board with the crusts to the freezer for an hour
to set.

Creamy Chocolate Mousse

½ cup (48 g) cacao powder
½ cup (120 ml) coconut nectar
1/3 cup (80 ml) melted virgin, cold-pressed coconut oil
¼ cup (36 g) powdered coconut sugar
¼ cup (60 g) roasted or raw tahini
50 g chopped cacao butter, melted (yields ¼ cup liquid)
½ tbsp sunflower lecithin powder
8 drops vanilla Medicine Flower flavor extract or 1 tsp vanilla extract
1/8 tsp Himalayan salt
___
¾ cup (180 ml) coconut cream (from the recipe above), at room temperature

Blend the first set of ingredients until smooth. While the blender is running on low speed, slowly
add the coconut cream (make sure the coconut cream is at room temperature) and continue to
blend on low speed until incorporated. Pour the chocolate mousse into each cavity on top of the
avocado mint filling and fill to the top of each cavity. Place the cakes back in the freezer for a
minimum of 8 hours or overnight.

Pour the rest of the filling into a container, seal and place in the fridge overnight while the cakes are
setting. This extra filling will act as the frosting for garnishing. Do not put the extra filling in the
freezer.

© Crystal Dawn Culinary 4

Garnishes
Edible flowers (optional)
Fresh mint
Extra chocolate mousse filling

Assembly
Remove the extra chocolate mousse (which will act as the frosting) from the fridge to soften at
room temperature for approximately 30 minutes (time will vary depending on ambient
temperature).

Remove the cake bases and the silicone mold from the freezer. Place the cake bases on top of the
cakes and press them firmly until they stick. Remove the cakes from the mold and place them right
side up on a tray or cutting board to prepare for decorating.

Fit a piping bag with a Wilton 125 piping tip and fill the piping bag with the chocolate mousse
frosting. Holding the piping bag in a vertical position above one of the cakes with the wide end of
the tip down, apply pressure and create a ribbon effect with the frosting. Repeat the same method
on the rest of the cakes.

Add some fresh mint and edible flowers. Thaw cakes in the fridge overnight or at room temperature
for 30 minutes before eating. One cake is one serving size.

Storage: Store cakes in the fridge in a sealed container for up to 5 days, or in the freezer for up to 1
month. If storing in the freezer, remove the fresh garnishes. The extra frosting will keep in the
fridge for up to 5 days or freezer for 1 month. For frozen cakes and frosting, thaw in the fridge
overnight or for 8 hours.

© Crystal Dawn Culinary 5

Thank you so much for joining this masterclass! I hope you enjoyed learning how to
make this show-stopping, nut-free, raw, vegan Mint Chocolate Mousse Cake.

I would love to see a photo of your remake in our online community and let us know
what you thought of the recipe. Did you like the flavors, and textures and how did
your family and friends like it?

If you have any questions or run into troubles with this recipe, please email
info@crystaldawnculinary.com

xo Crystal

WHERE TO FIND ME:

Instagram
Facebook
Website

© Crystal Dawn Culinary 6