Mini Raw Dark Chocolate Passion Fruit Mousse Cakes

The first time I had ever enjoyed a fresh passion fruit was earlier this year.  It was amazing. Tasting like a mixture of mango, pineapple and lime but even better.  So sweet and delicious!  I had been dreaming about it ever since, and so badly wanting to make a dessert with passion fruit.  The only problem is I live in Minnesota which is nowhere near a tropical climate and passion fruits are quite spendy here.  So when I got my hands on some recently which did not cost me an arm and a leg I was very excited!

I thought about what I wanted to make for a while, and finally decided on Mini Raw Dark Chocolate Passion Fruit Mousse Cakes.  I have seen other people make desserts with Passion Fruit and Chocolate and the combination sounded simply heavenly so I had to try it out.

I used a simple avocado mousse laced with a passion fruit lime puree that I had made, set it on top of a crunchy chocolate crust and topped it off with more puree, and fresh passion fruit.  It was sooo good!  The decadent rich chocolate is the perfect partner for the sweet tart passion fruit.  If you have access to these fruits, this recipe is a must try.  If you live in a climate where passion fruit are plentiful, I am jealous of you (in a good way)!

Mini Raw Dark Chocolate Passion Fruit Mousse Cakes
Makes four 4 inch cakes

2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed

3/4 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

3 Tbsp raw cacao powder

Passion Fruit Lime Puree:
1 cup passionfruit
3 Tbsp raw coconut nectar or maple syrup
1/4 cup plus 2 Tbsp raw coconut nectar, warmed to liquid
1/4 cup plus 2 Tbsp lime juice
1 tsp pure vanilla extract
a pinch sea salt
Chocolate Filling:
4 cups diced ripe avocados (about 3 medium)
1/2 cup plus 2 Tbsp raw coconut nectar, maple syrup
1/2 tsp sea salt
1 Tbsp pure vanilla extract
1 1/4 cups raw cacao powder
1/4 cup plus 2 Tbsp raw coconut butter, liquefied
1/2 cup of the passion fruit lime puree

Passion Fruit flesh for garnish

Lightly coat a 4 4 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pans, and set aside.
To make the puree, combine all ingredients in the food processor and process until well blended.  Strain through a fine meshed strainer to remove seed chunks and set aside
To make the chocolate filling, combine all ingredients in the food processor and process until smooth. Set aside.
To assemble cakes, pour the chocolate filling over the crusts, then pour the remaining passion fruit puree over that.  Place in the freezer for about 4 hours to firm up.  Once firmed up, top the cakes with passion fruit flesh.  Serve!  Store extra cake in the fridge.

Note: You can make one big cake if you like, just use a 6 inch round spring form pan.

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