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Triple Berry Mousse Cake

Triple Berry Mousse Cake

Made with creamy coconut milk, this vegan berry mousse cake sits atop a nutty chocolate crust for a delightfully cool bite that screams of spring.

Triple Berry Mousse Cake

This triple berry mousse cake with a chocolate crust is a vegan winner! I have been working on this dessert for a few weeks now and have made a few different versions. Originally, the chocolate layer was a lot thinner and there was more of the berry layer. I think this version is much better and provides a good balance of the chocolate and the berries.

This Triple Berry + Chocolate Vegan Slice is also gluten and refined sugar free and also paleo friendly.

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  • Author: Vanessa Vickery



Chocolate Layer

  • 2 cups pecans (walnuts also work)
  • 1 + 1/2 cups medjool dates (or soft organic dates)
  • 1/3 cup raw cacao powder
  • 1 teaspoon vanilla paste (or extract)
  • Pinch of sea salt

Triple Berry Layer

  • 1 + 1/2 cups raw macadamias (or cashews, soaked for a minimum 4 hours)
  • 1/2 cup fresh strawberries (washed and tops removed)
  • 1/2 cup fresh raspberries (washed)
  • 1/2 cup fresh blueberries (washed)
  • 1/2 cup pure maple syrup
  • 1/2 cup coconut milk (canned variety preferably)
  • 1 teaspoon vanilla paste or extract


  1. To make the chocolate layer, process the pecans in a food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a lined square baking tin and smooth with the back of a spoon
  2. For the triple berry layer, place all the ingredients in a food processor and process until the mixture is smooth. Pour over the chocolate layer and place in the freezer for a minimum two hours to set.
  3. Remove 5 minutes prior to serving to allow it to thaw a little.


Keep stored in the freezer

  • Category: Dessert
  • Cuisine: Vegan


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