© 2015 Green Kitchen Stories gks_mocha_cake_01

Mocha & Black Bean Mousse Cake

It’s Wednesday lunch as I’m writing this text and I am fully aware that this probably is an exceptionally badly timed blog post. Being right in the middle of the week, you probably have your work jive going strong and a chocolate cake in your web browser stands the risk of messing all that up. So, instead of scrolling down to see the rest of the images and read this interesting little recipe, we simply suggest that you stop reading right away and close this window. Because if you continue, we plan to tell you that the filling is made from black beans and that might really get you out of focus. There is a risk that you will start thinking about what the beans does to the texture and how they affect the flavour.

Well, since you obviously already are thinking about it: The texture is very smooth and creamy, and you can’t really taste the flavour of the beans at all. Instead this cake tastes of coffee. As it turns out, coffee, black beans and chocolate is an unexpectedly terrific combo. The cake can be served frozen, like an ice cream cake. Or thawed, as a creamy mousse cake.  I prefer eating it while it’s quite firm but Luise likes it to be more creamy and have that lush mousse consistency.

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Come to think of it, this must be one of the easiest cakes in our repertoire. It’s entirely vegan and gluten free, the ingredient list is conveniently short and you can throw everything together in more or less 15 minutes. Although it needs about two hours in the freezer before it can be devoured.

Normally, I am the one making most of our desserts but this cake is entirely Luise’s creation. She didn’t even tell me about it at first, just went: “I’ve got a little cake in the freezer in case you want to take some photos of it”. So I did. And then we ate it. We got the inspiration for the drizzled chocolate decoration from one of Linda Lomelino’s beautiful cakes.

We have made this cake twice since that first time and I suspect that we will be making it a few times more this summer. You should really try it. It’s different and it’s damn delicious. And if you would like to trick your kids or partner to eat more legumes, this is probably your best chance ever.

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A few things to consider before trying this recipe:

• This recipe is perfect for an 8 inch / 20 cm springform pan, if yours is bigger we recommend increasing the measurements, or the cake will be too thin.

• As usual with our desserts, this is not overly sweet but more balanced in flavour. If you know that you have a sweet tooth, go ahead and add a few more dates to the filling.

• If you don’t like coffee, you can substitute it with 1/4 cup of plant milk. Or nut butter, which also could be an interesting flavouring idea for the filling, it would probably taste fantastic together with chocolate and black beans.

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Mocha & Black Bean Mousse Cake
Serves 8

Crust
1 cup / 125 g hazelnut
10 fresh and soft dates (100 g / 3,5 oz), pitted
3 tbsp cacao powder
1 tbsp coconut oil
1 pinch sea salt

Filling
1 1/2 cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans)
5 dates, pitted
1 tbsp coconut oil
2 shots / 1/4 cup / 60 ml strong coffee
1/3 cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk)
3,5 oz/ 100 g dark chocolate (70%)

Toppings
1/2 cup / 65 g toasted hazelnuts
50 g / 2 oz melted dark chocolate

Start by making the crust. Place hazelnuts in a food processor and pulse a few times until they have a pebbled texture. Add the rest of the ingredients and mix until everything is combined. Line the bottom of a 8 inch / 20 cm spring pan with parchment paper and pour the date and hazlenut mixture into it. Use your hands to firmly press down the mixture evenly. Place the spring pan in the freezer and continue on with the filling.

Add beans, dates, coconut oil and coffee to the food processor an pulse on high speed for about a minute. Place a small sauce pan on low/medium heat. Add the milk. Break up the chocolate into smaller pieces and add to the milk. Use a spatula to stir around and take the sauce pan off the heat just as the chocolate starts melting. Keep on stirring until you have a smooth and thick chocolate mixture. Add the melted chocolate to the food processor and mix until you have a smooth chocolate filling. Pour the filling into the spring pan on top of the crust and place it back in the freezer for 2-3 hours. You can also leave it in the freezer for weeks, just make sure to thaw the cake for at least 30 mins if it is deep-frozen.

Decorate the cake before serving. You can either just use a lot of berries, or as we have done here, drizzle with melted chocolate and toasted hazelnuts. You can store the cake in the fridge for a few hours if you prefer it to be creamier, just remember to remove the sides of the springform pan while it is still frozen. Enjoy!

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124 Comments

  1. Alisha
    Posted 27 May ’15 at 17:30 | #

    Wow, you guys never fail to blow me away with your beautiful recipes and photos. I am putting this on the agenda for Sunday (if I can wait that long!) Thank you for the recipe, it looks simply divine.

  2. Lydia
    Posted 27 May ’15 at 17:58 | #

    This sounds and looks divine! But you’re right- it’s a bit mean posting mid week! At least I know what I’m making as soon as my exams are over!
    Ps. What size spring form pan? It’s says “xx inch”

  3. Posted 27 May ’15 at 18:21 | #

    Wow, what an interesting cake! The photos are beautiful too, even though you make it sounds like you just them together. Haha :-) Lovely!

  4. Posted 27 May ’15 at 18:32 | #

    Your posts always make me happy so it’s good news that you are posting on a dull Wednesday :D

    https://aspoonfulofnature.wordpress.com/

  5. Posted 27 May ’15 at 18:53 | #

    This looks fantastic! I love how you served this with cherries, too. Yum! I like how easy this seems and the fact that it can be an ice cream cake or a mousse cake. Incredible! I can’t wait to give this a try.

  6. Patricia
    Posted 27 May ’15 at 18:54 | #

    Hi David and Luise,
    This is the right moment to tell you that I love your cooking.I am from Romania,me and my husband (vegetarian/vegan), and since I have discovered you on Internet 2 years ago,I am so happy you are my inspiration(I’ve just received your latest book,also).This cake will be perfect for the next birthday in my family,I will not tell anywone about the beans until it’s finished.Thanks.

  7. Elleree
    Posted 27 May ’15 at 19:28 | #

    Looks delicious! What percentage/type of dark chocolate do you use?

    • Posted 27 May ’15 at 20:40 | #

      75% dark chocolate or even darker. Just adjust the sweet flavour by adding more dates to the filling.

  8. Posted 27 May ’15 at 19:39 | #

    What a pretty cake! Love the idea of using black beans, so creative :)

  9. Posted 27 May ’15 at 19:42 | #

    Sounds delicious, looking forward to trying this out. I am allergic to hazelnuts unfortunately, could you recommend a good nut substitute for the crust? Thank you!

  10. Posted 27 May ’15 at 19:43 | #

    WOW! This looks amazing, chocolate and coffee sounds like the perfect thing to keep us going strong into the weekend:) Not cruel at all! It looks beautiful with those cherries, I can’t wait for cherries to pop up at our markets. Thank’s for sharing, I’m totally going to try it:)

  11. Posted 27 May ’15 at 19:47 | #

    Love the idea of using black beans instead of avocado or bananas! And your photos… perfect in every detail!

  12. sandra
    Posted 27 May ’15 at 19:49 | #

    I may have drooled on my laptop while “reading” (starring at the gorgeous photography) this blogpost. I just wonder what the coconut butter is for? In the crust I guess to make it sticky but why also in the filling? Could I replace it with something (also non vegan possible). Looking forward to make it on the weekend to surprise my love. I am personally am glad you posted mid week, so we have enough time to plan and make the shopping. And we have something to look forward too :D

    • Posted 27 May ’15 at 20:49 | #

      The coconut oil in the filling is added to make it more solid when not frozen. But you can skip it if you like, it will work anyway.
      Happy cooking.

  13. Posted 27 May ’15 at 20:08 | #

    Oh my goodness I will be making this as soon as I have soaked and boiled some black beans..! I created a similar recipe for a frozen raw dessert but with avocado, I love the sound of the black beans though. As always thanks for your infinite green kitchen wisdom!
    Nicola

  14. Posted 27 May ’15 at 20:10 | #

    Oh wow. I definitely can’t wait to try this. My coworkers “complain” when I make decadent sweets but I don’t think they actually want healthy food that they can tell is healthy. I will make this to trick them and just tell them it’s good for them, end of story. Perfect! :)

  15. Posted 27 May ’15 at 20:13 | #

    WOW! I looove your photos and styling! This is a dream cake! I have made some brownies with black beans and it was delicious. So your cake will be as well.

  16. Posted 27 May ’15 at 20:22 | #

    Uhm! Chocolate and coffee is allways good ;-) As allways surprising ingredients, very delicious recipes and beautiful, appetizing photos!
    Can´t wait to try it! :-D

  17. Posted 27 May ’15 at 20:25 | #

    This looks wonderful! I will definitely be making this for my sister as she really misses desserts due to lots of allergies but can eat everything in this which is great! Thank you for another brilliant recipe! H x
    http://www.hermionespantry.wordpress.com

  18. Posted 27 May ’15 at 20:27 | #

    Wow – this is impressive! Absolutely gorgeous. And GF — bonus! I really can’t wait to give this one a try.

  19. Posted 27 May ’15 at 20:33 | #

    Wow, this is absolutely fantastic! I will definitely do this one day!

    //nouw.com/100kitchenstories

  20. Posted 27 May ’15 at 20:43 | #

    Oh my, I have all of these ingredients at hand so….I know what I’m up to….

    Lauren x
    Britton Loves | Lifestyle Food Beauty

  21. birgit
    Posted 27 May ’15 at 20:44 | #

    yeah
    it has to wait till sunday but then i will do this
    having everything in my pantry
    love it
    lg birgit

  22. Posted 27 May ’15 at 20:48 | #

    This looks GREAT ! I think I will make it coming weekend, I’m so curious to know how it tastes. I just recently “discovered” your blog and I bought both your books. They look so good, and the recipes are great. I’m a big fan :-) ! Greetings from Belgium

  23. Posted 27 May ’15 at 21:14 | #

    I had downloaded your app;s some time ago and I have made many of your recipes, my husband is a Swedish speaking Fin, I am from Canada .I have traveled to Sweden many times and adore the country. I find your recipes easy and full of flavor. I can’t wait to try this Black bean mocha cake,it looks divine. Keep the recipes and photo;s coming..
    Perhaps we’ll see you in Sweden
    Cheers
    Kimberly!

  24. Posted 27 May ’15 at 21:17 | #

    just divine guys!
    that first picture is just amazing. well done
    i am definitely going to give this a go
    x

  25. Posted 27 May ’15 at 21:54 | #

    Beautiful. Just completely totally beautiful. And I love how your daughter confidently modelled the cake :)
    Thanks for sharing.

  26. Posted 27 May ’15 at 23:04 | #

    This looks wonderful!! Great idea Luise!! Beautiful photos!!!

  27. Posted 27 May ’15 at 23:24 | #

    Now, I don’t say this too often, but I seriously can’t find a possible good reason to NOT make this cake. Like, none at all. I am too curious about this black bean thing, and I love the fact that it’s only sweetened with dates. You guys are the best! :D So sorry I missed you in Milan – hope you had a great time!

  28. Pongodhall
    Posted 27 May ’15 at 23:49 | #

    Any chance of using that lovely cacao powder ( I use that for my chocolate moments!)

  29. Posted 27 May ’15 at 23:54 | #

    Omg, beans in a cake. I love this idea!! Less fat, more protein and less calories. I’m in love!

  30. Posted 28 May ’15 at 00:18 | #

    Amazing cake! Looks so good, delicious, decadent and tempting! :-)
    I love this kind of no-bake cakes cause they are so rich and flavorful.
    Just a few weeks ago I made one chocolate cake similar to yours, but I went for the chocolate-orange combo. We love coffee-flavored cakes at home so I will definitely give this recipe a try!

    xoxo

  31. Posted 28 May ’15 at 02:56 | #

    I always love new desserts that are good for you! I’ll have to give this one a try. Loving your photos by the way!

  32. Conni
    Posted 28 May ’15 at 03:33 | #

    I made the cake this afternoon although I subbed walnuts and sunflower seeds for the hazelnuts (allergic) in the crust. It was so quick and simple to make and I had all of the ingredients in my pantry already. The hardest part was having to wait the 2 hours while it set in the freezer. I topped mine with cacao nibs and fresh raspberries to serve. This recipe is delicious and I will be making it again many times. It is simple enough for a weeknight but elegant enough for company. Thanks for the recipe!

  33. Mason
    Posted 28 May ’15 at 04:19 | #

    Wow! Stunning as always! Cannot wait to try this recipe!

  34. Posted 28 May ’15 at 04:38 | #

    yum! I cannot wait to try this one, I think some mid-week cooking might be happening!

  35. Posted 28 May ’15 at 04:51 | #

    i would have never guessed it have black beans, it looks beyond delicious!!!

  36. Posted 28 May ’15 at 07:24 | #

    Eye candy! This looks wonderful. I can’t wait to give it a whirl. Thank you for sharing.
    B.

  37. Posted 28 May ’15 at 08:33 | #

    You have the perfect name for this dessert: mousse cake really caught my attention and reading about it now has not disappointed. Your desserts are my favorite to make and I have loved all the ones I’ve tried. And although I haven’t previously loved the outcome of black bean desserts, I will trust your recipe 100%.

  38. Posted 28 May ’15 at 08:46 | #

    Hello ! This recipe looks really amazing you’re always coming up with some really creative things ! I might try it this Sunday for mother’s day in France :) I was just wondering if cooked black beans could be replaced with cooked kidney beans? (or are they just the same ? I’m always confused haha)

  39. Posted 28 May ’15 at 10:02 | #

    this was absolutely amazing!! saw the recipe this morning and couldn’t wait to try, ran back and forth to the freezer as it was freezing and its just divine!

  40. Posted 28 May ’15 at 12:22 | #

    What an ingenious combination of flavours and textures. Have made many black bean brownies and am really excited to try this mousse version. Your recipes and images are so creative, thoughtful and clever. Thank you for sharing this so generously!

  41. Posted 28 May ’15 at 14:28 | #

    So creative and very interesting! And Wonderful photos! I am going to try it as soon as possible!

  42. Posted 28 May ’15 at 14:34 | #

    Genius!!

  43. Posted 28 May ’15 at 14:41 | #

    These look so gorgeous… I have never used black beans in a mousse cake before (only brownies) I am definitely going to try this over the weekend. As ever the photographs are just beautiful!

  44. Posted 28 May ’15 at 15:25 | #

    Wow, what an amazing idea! This looks so good I may just have to try it. Also love that you can consume it in a slightly firmer state or as a mousse. Gorgeous photography as always.

  45. Posted 28 May ’15 at 16:07 | #

    You guys never cease to amaze me with your recipe creativity and photography! This one is an absolute stunner and I LOVE the use of black beans. May just need to make this one for my birthday in a week :)

  46. Posted 28 May ’15 at 16:21 | #

    This looks divine. I’m a chocolate dessert lover through and through so this is going on my must-make list. Thanks so much for the beautiful photos and the decadent but somehow still nutritious recipes!

  47. Posted 28 May ’15 at 18:51 | #

    This looks so perfect…love everything about this cake!

  48. Posted 28 May ’15 at 21:55 | #

    I love chocolate mousse :P you made my day!

  49. Tee
    Posted 29 May ’15 at 01:38 | #

    Hi,
    Just wondering if I cold use any tart case recipe for this cake? I quite like the look of the beetroot tart case, I know it won’t be a sweet case, does that matter?
    Thanks

    • Tee
      Posted 29 May ’15 at 01:39 | #

      whoops that was meant to read “could”!!

  50. Posted 29 May ’15 at 02:00 | #

    Perfect timing with my little sister’s birthday coming up, I had shown her tonnes of recipes and yet when she saw this she said “I want that one!” :D
    Exactly the same thing happened with my dad’s birthday and the timing of your Banana, Almond & Chocolate Cake post. Well done guys, can’t wait to try it! :)

  51. meabh
    Posted 29 May ’15 at 11:20 | #

    Looks great! So excited to make this today! Was just wondering would you reccommend to use unsweetened plant milk or sweetened?

    • Posted 29 May ’15 at 11:41 | #

      We usually use either oat milk or rice milk for this. They naturally have a slightly sweet flavour but are completely unsweetened.
      /David

  52. Emily
    Posted 29 May ’15 at 13:03 | #

    Hey, I don’t have any black beans. Can I use cannelli beans?

  53. Karoline
    Posted 29 May ’15 at 15:05 | #

    Hi, thank you for this interesting recipe! You say “fresh” dates in one part of the recipe: those are not easy to come by, will it also work with dried dates as long as they are soft and fleshy? And I presume if you are not a vegan, cow’s milk will also be fine?
    Thank you!

    • Posted 29 May ’15 at 19:46 | #

      Hi Karoline, try asking for fresh dates in the fruit department where you buy food. If you only find dried dates, I’d recommend that you soak them in water a few hours before you use them to get the right sticky consistency in the crust and a smooth texture in the filling.
      Good luck!
      David

  54. Posted 29 May ’15 at 21:44 | #

    Thank you for yet another amazing recipe. I just made this cake and it is so delicious. Love it!
    I used kidney beans because I didn’t have any balckbeans – and it turned very well (:

  55. Shae
    Posted 30 May ’15 at 10:56 | #

    This is such a beautiful recipe, I doubled it to make a larger size and cut into squares, I used cacao butter through the mix to add a solidity to it which worked perfectly. Such a beautiful texture from the beans, flavour and depth of coffee and cacao. A must try.

  56. Posted 30 May ’15 at 12:33 | #

    I’ve made this cake whith white beans. It’ delicious! The best with strong, black coffe. Thanks for another great recipe!

  57. Jules
    Posted 30 May ’15 at 17:21 | #

    OMG! Just made this for our dessert tonight and am now in the process of licking my food processor and spatulas clean! Cannot wait for 2 hours time when I can dig in for real! Just delicious GKS! Make this cake folks, don’t think about it, do it now xxx

  58. Posted 31 May ’15 at 11:22 | #

    This looks so fantastic and interesting. I will definitely give this a try!
    Yum! Beautiful photos too.

  59. Felicitas
    Posted 31 May ’15 at 14:57 | #

    Quick question, I would like to make the cake tomorrow. Can I get away with using honey or agave instead of dates in both the crust and the filling? I assume it changes the consistency, especially in the filling.

    • Posted 1 Jun ’15 at 11:55 | #

      I am sure you can replace dates with honey or maple in the filling. However, the dates are needed to get the hazelnuts to stick together otherwise you risk to just end up with a loose crumble.
      But feel free to try and let us know if you figure out a way that works!
      /David

  60. Amanda
    Posted 31 May ’15 at 17:01 | #

    I served this today as one of two birthday cakes :) My guests were surprised by how good black beans and chocolate taste together! Great, simple recipe – Thank you!

  61. Dora
    Posted 1 Jun ’15 at 12:23 | #

    Just served this at a birthday party and everybody was gobsmacked about the ‘mystery ingredient’ that was revealed at the end!

    This is officially the best ‘unbaked’ cake I’ve ever made.

  62. MATHILDA
    Posted 1 Jun ’15 at 14:54 | #

    Hi! Is there any particular reason you chose black beans? Do you think large white beans would work? I figured that maybe they have a milder taste. Your cake looks absolutely delicious!!

  63. Posted 1 Jun ’15 at 15:21 | #

    Oh wow! I am not Vegan but seriously, this looks way to good! Found this through What’d You Do This Weekend link-up!

  64. Posted 1 Jun ’15 at 23:46 | #

    That looks absolutely incredible, and I’m not even a fan of coffee! Might have to buy a double espresso next door just to try this haha!
    The food photography is stunning, as always. X

  65. Posted 2 Jun ’15 at 18:25 | #

    Oh wow, this looks like it’s at the perfect intersection of tasty, beautiful, and do-able. Thanks, I’ll be saving this for when my sweet tooth strikes (which will probably be soon!)

  66. Eva
    Posted 2 Jun ’15 at 21:23 | #

    This cake is fantastic. I swrved it instead of a classic birthdaycake for my 14 year old doughter. Very sceptic husband and mother in law took a small piece each. Then another big piece each. And my doughter loved it. They all did! We still have a piece in the freezer. Can’t wait. Your recepiec are graet!

  67. Prajakta
    Posted 3 Jun ’15 at 03:43 | #

    How on the earth u plate so nicely and have those stunning clicks..its just a form of art..
    god bless and keep posting

  68. Posted 3 Jun ’15 at 07:53 | #

    Oh my gosh – this sounds so amazing! I can’t even imagine what mocha and black bean taste like together in a frozen cake, but now I’m avoiding all other responsibilities to preoccupy myself with these thoughts. This cake is dreamworthy!

  69. Posted 3 Jun ’15 at 13:51 | #

    I couldn’t stop thinking about this cake so i’m commenting again to tell you that i made it and it was bloody fantastic. My sceptical mother, brother and step father tried it and loved it! I am now about to praise the heck out you guys and share the recipe on my blog.
    Fantastic!!!

  70. Ena
    Posted 4 Jun ’15 at 08:12 | #

    Hi, I am most definitely making this cake! Today’s a holiday in Germany, and I have all the ingredients – except the black beans. Do you think white beans will work as well or do they have a different taste?
    Thanks and keep up the lovely posts, you’re such an inspiration!

  71. Cait
    Posted 4 Jun ’15 at 21:43 | #

    I made this cake over the weekend and it turned out amazing! I love that it freezes and can be kept as a sweet treat for a week or two (must put in fridge first to defrost a bit before cutting into). Thank you for sharing this special creation!

  72. mariam
    Posted 4 Jun ’15 at 23:36 | #

    I have some cooked white beans in the fridge and I was thinking about doing a different version of this. If I sub in the white beans for the black ones, what do you think I could sub the chocolate for?

  73. Posted 5 Jun ’15 at 08:26 | #

    The pictures of the cake are amazing. they look like a great work of art. will try thin in the hop the results will be as great.

  74. Astrid
    Posted 6 Jun ’15 at 13:55 | #

    I just made your cake and I have to say it’s totally mindblowingly delicious!!! It is by far not the only recipe I have tried at home – I loved every single one of them and my husband, who is not very much into healthy food, loved them as well! Keep up the great work and thank you for the inspiration!

  75. Sara Carlin
    Posted 6 Jun ’15 at 23:17 | #

    Hi, I really wanted to make thid cake, but I dont understand whst went wrong…It looks beautiful although much darker in the color than on your pictures. But the taste of the filling is awful. I cant eat it. It tsdtes chemical, a bit plastic, like thr smell of burned plastic. Difficult to describe, but had this happened to anyone else?

  76. Stephanie
    Posted 7 Jun ’15 at 01:08 | #

    You guys! This is genius! Just made the cake! I pinned it last week, and couldn’t stop thinking about it. I went with the peanut butter suggestion because I didn’t have coffee on hand and it came out fabulous! I also added a tablespoon of maple syrup for extra sweetness. I am so surprised that the beans created such a mousse-like consistency. Will be making again and again. I’d also love to try a chocolate mint combination. I think that would be great. Well done! Your photographs are beautiful :)

    • Posted 8 Jun ’15 at 19:28 | #

      I made this cake during the weekend: the mousse was so delicious that we ate it so much that I didn’t have enough for the cake, so I had to make a 2nd batch :). I especially loved this cake 2 days later, so the next time I will prepare in advance.
      This mousse will also work great as an ice cream ;)
      Thank you!

  77. Posted 8 Jun ’15 at 20:36 | #

    Man this looks so amazing! And it probably tastes a lot like Nutella because of the hazelnut chocolate combo. Match made in heaven! Gorgeous blog, gorgeous recipe. Way to go as always!
    xx Lane

  78. Posted 9 Jun ’15 at 05:54 | #

    I love this! I can’t believe I have not thought of making a black bean mousse before-I can’t wait to try it.

  79. Alva
    Posted 9 Jun ’15 at 21:08 | #

    Oh. My. God. This cake is outstanding! This cake is seriously my new all time favorite! I prefer it with a more mousse-like consistency and it is amazing with cherries.

    Thank you David and Luise – I admire you :)

  80. Posted 12 Jun ’15 at 21:52 | #

    This cake is so tempting to make. I badly want it NOW!

  81. Taylor
    Posted 13 Jun ’15 at 05:03 | #

    do you have an option that doesn’t use coffee? I don’t have coffee for religious reasons.

  82. Sarah
    Posted 13 Jun ’15 at 22:57 | #

    Mmmm I made this today and it was delicious! Thank you very much for the wonderful recipe. I really like to incorporate black beans into sweet chocolate-flavoured dishes, it works so very well.
    My sister had to add some sugary ice-cream topping to make it more to her liking, but at least most of the pudding was healthy. I think it’s important to take small steps to eating better foods, because it can be too much change for some people if they try to do a U-turn over night.

  83. Posted 14 Jun ’15 at 16:12 | #

    Its really nice cake I ever tasted. Most important the cake size and the formula to made it tasty. Thanks a lot to share this post for us. What happen if I don’t added the cofee to made it?

  84. Alexandra
    Posted 15 Jun ’15 at 12:16 | #

    Love this blog! Could you sun dried dates for the fresh ones?

    • Alexandra
      Posted 15 Jun ’15 at 12:17 | #

      Could you SUB dried dates*

  85. Ash
    Posted 19 Jun ’15 at 07:03 | #

    Made this today using dried dates, my medjool dates were quite dry so I soaked them, and I also subbed a few dried deglet dates that were super soft. It came out great, and the crust held together perfectly. I also subbed in cows milk for plant milk, and butter for coconut oil since I was out of the latter. This cake is delicious, thanks for a great recipe!

  86. Victoria Ballinger
    Posted 20 Jun ’15 at 17:03 | #

    Re “black beans” in this recipe, are they known by another term, please? Love your photos and recipes. Superb!

    • Heather
      Posted 28 Jul ’15 at 19:22 | #

      Black beans are sometimes called turtle beans, but more often just black beans!

  87. Posted 22 Jun ’15 at 23:56 | #

    Hi Luise and David! I first want to thank you for inspiring me myself and so many other people all around the world to make food that is both super healthy and tastes delicious all the way through. Photographywise, I’m stunned by the amazing art you guys create out of food, and I have a little question regarding to that. What editing program are you using, because I really would like to take my photographing to the next level? :) Greetings from 15 year old from Norway!

  88. audrey
    Posted 13 Jul ’15 at 12:36 | #

    I tried this last night and its fantastic! I skipped the coffee, added some maple syrup and spread crumbled frozen raspberries over the base before pouring the mousse over it…absolutely stunningly delicious, total winner in our household! Thank you for an amazing recipe!

  89. gina
    Posted 17 Jul ’15 at 22:36 | #

    Made this but subbed Dandy Blend for the coffee. Went over EXTREMELY well. Thanks so much for the inspiration! I did a flax & chia seed meal crust and next time I’ll do a hazelnut chia one. :)

  90. Posted 22 Jul ’15 at 12:32 | #

    Did this last night with adzuki beans. Maybe they’re more potent because the batter tasted very beany. I threw in a banana and the remaining pulp from making the almond milk for the recipe [about 2-3 tbsps]. Reduced the beaniness quite a bit and once it was frozen the beaniness was pretty much gone and the pronounced banana flavor had reduced to a whisper. All in all pretty good! I used a blender to blend the ingredients though because my food processor [cuisinart 14 cup] was giving me quite a chunky batter and this was before the banana and almond pulp.

  91. Vita
    Posted 24 Jul ’15 at 18:11 | #

    Looks very very tempting….!! Have you ever tried it with white beans instead of black?

    Thank you for your hint :-)

    Best regards,vita

  92. Anna
    Posted 25 Jul ’15 at 17:32 | #

    Do you think the crust would work with poppy seeds too?

  93. Heather
    Posted 28 Jul ’15 at 19:27 | #

    Just coming on here to also comment that I made the cake and can attest that it is AMAZING. This is going to be my go-to chocolate summer dessert from here on out! Love love love it. **Side note: I used dried dates (which I soaked in warm water for 10 minutes to reconstitute) and they worked fine. Also I used a 9in. springform pan because that is all I own, and also didn’t have extra black beans on hand so I made it as is. Although it maybe was thinner than pictured above it still tasted great and looked gorgeous.

  94. Maya
    Posted 3 Aug ’15 at 23:43 | #

    This is so easy and delicious. I prefer the cake thawed and near room temperature as I thought that brought out the flavours much better – I’m not such a fan of frozen desserts anyway. There really isn’t any detectable bean flavour, it’s all coffee and chocolate. Am considering a version with chai instead of coffee, and/or with nut butter, I think both would complement the flavours really well. Also a huge fan of the date-nut base, it’s so tasty without being super heavy. Brilliant and easy!

  95. Carla
    Posted 6 Aug ’15 at 21:47 | #

    Hi you two!

    I just adore your website for the food, the stories and the photos! Just quickly wanted to tell you my story. I made the cake, but it is late and I am tired. First i had to run to the shop after making the crust and realising i did not have chocolate at home. I made it just 5 minutes before they closed and grabbed the chocolate! Back home while making the filling i hear a bad rumble coming from my old trusted blender, I look down and yes, I see 4 date piths but I did put 5 Dates in…oh no…so i dig through the filling not finding anything.okay,so i put it through a fine sieve and voila after three minutes of stirring there on the bottom-of course- is the culprit, a little datepith. As a nice side effect i got the silkiest chocomousse !!!thats bad luck turned around.my old blender would never have gotten the filling that smooth!so maybe other people who do not have a fancy highpowered blender could do this the reward is great.i also melted the chocolate with the hot coffee mixed with the milk, so I have one dirty dish less,in my kitchen thats a success! Sorry for the long comment, I hope it made you smile.

  96. Sabina
    Posted 11 Aug ’15 at 00:19 | #

    Oh. My. God. I just made this cake and it is absolutely insanely delicious! And the fact that it’s all vegan and gluten free..

    Tack för en helt makalöst snygg och inspirerande blogg! ;)

  97. Nina
    Posted 22 Aug ’15 at 08:20 | #

    It looks amazing! Can you remplace the Black Bears wish other beans? Of some reason they are impossiblr to find in my neighbourhood (Copenhagen, Vesterbro) these days. Best regards :-)

  98. Posted 26 Aug ’15 at 23:00 | #

    Really black beans in this…I have to attempt just to taste it. Happy feasting!

  99. nele
    Posted 27 Aug ’15 at 22:02 | #

    dear david and luise.
    I had 3 questions :-). One is already asked by somebody before me. ( it was about the fresh dates!).
    My 2nd question is: do you soak the hazelnuts before using? Ik like them so much if they are soaken ( and roasted afterwards). Do they need to be dry of soaked?
    And my 3the question: why doe we need to put this cake in the freezer? just to be able to get it more nicely out of the form? I don’t see another reason to do it. I tryed to make the cake yesterday, or I made my personal experiment ;-), but after freezin,g it is now as a stone! Thawing is never so delicous, I presume? Thanks for helping!

  100. Helen Wallace
    Posted 16 Sep ’15 at 17:50 | #

    David and Luise

    This is an absolutely sensational dessert, we had it this evening and I did not tell my husband the bean ingredient until later + he was amazed!
    I actually used cocoa instead of chocolate and added some stevia as I like sweet but not with sugar.

    Thanks for this inspirational recipe, I am now pondering desserts with other beans..hmmmm

    Helen

    • Helen Wallace
      Posted 16 Sep ’15 at 17:53 | #

      Forgot to add, it’s even cuter in a 6 inch springform which was all I had.. :)

    • joanne
      Posted 24 Dec ’15 at 13:43 | #

      Helen,
      Can you please tell me how much cocoa you used instead of the chocolate? Did it still come out smooth and mousse-like? And how much stevia did you use for sweetening? Thanks!

  101. Lilith
    Posted 28 Sep ’15 at 16:08 | #

    Dear Luise and David
    This cake is brilliant, I really enjoy it.

    Do you have any other no-bake-cake recipes?
    I am very interested.

    Kind Greetings, Lilith

  102. Posted 5 Nov ’15 at 19:08 | #

    That’s a great cake. And it must be “healthy” since beans are one of the ingredients… lol
    I want to make one ;)

  103. Lucia
    Posted 25 Nov ’15 at 14:27 | #

    Hi all, I’m looking forward to doing this comforting cake but was just wandering if I could use white beans instead than the black ones. Thank you so much
    Lucia

    • Posted 25 Nov ’15 at 14:29 | #

      Hi Lucia, we haven’t tried it ourselves but many readers have reported back that they have been successful in using white beans in this recipe. So I’m quite certain that it works!
      Good luck!
      David

  104. joanne
    Posted 22 Dec ’15 at 02:22 | #

    Hi, I’m thinking of making this for a Christmas dinner, and wanted to know if the hazelnuts used in the crust are raw and unsoaked? Also can you use coffee essential oil instead of the 1/4 cup coffee? If so, do you know how many drops would be used, and would I still need to make up for the 1/4 cup with plant milk? Thanks!

  105. Hanna
    Posted 12 Jan ’16 at 03:36 | #

    Wow! I didn’t use coffee because there wasn’t any on hand but it still based DIVINE! The mouse truly tasted like milk chocolate pudding. Lovely!

  106. Åsa
    Posted 15 Feb ’16 at 09:47 | #

    Jag bjöd på den här kakan på söndagsmiddag hos en vän. Det blev verkligen en succé! Otrolig god smak och fluffig konsistens på moussen och nötbottnen passade perfekt till. Det enda jag kan tipsa om är att ta ut kakan mer än 30 min innan du vill äta den, vi fick vänta nästan en timme.
    Tack för ännu ett grymt recept!

  107. Dahlia
    Posted 6 Mar ’16 at 21:14 | #

    This is an incredible recipe. There are not enough words to describe how creative, and amazing you guys are!! I was skeptical that this just looked too good to be true based on your pictures, but I just followed the instructions and holy cow, it turned out delicious. It literally tastes like an ice cream cake. Thank you for being so creative, and amazing! :)

  108. Posted 24 May ’16 at 11:19 | #

    Chocolate and coffee,you have given me ideas for other kitchen experiments! YUM, YUM, YUM! Thanks.

  109. Posted 27 May ’16 at 07:47 | #

    I will be trying it with white beans. I hope it comes out just as scrumptious as your looks. I dint have cherries either. Will strawberries suffice?

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