Chocolate Banana Mousse Torte (Vegan, GF)

Chocolate Banana Mousse Torte (Vegan, GF)

Prep time: 
60 minutes

Cooking time: 
0 minutes

8 people


Banana Layer

2 medium bananas
3/4 cup pecans
1/4 cup honey
1/4 cup lemon juice
1/3 cup coconut oil
1 teaspoon vanilla
1/8 teaspoon sea salt

Chocolate Layer

Crust Ingredients:
2 cups walnuts
1/4 cup cocoa powder
2 Tablespoons coconut oil
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Mousse Ingredients:
2 cups avocado flesh, pitted and scooped out
1/3 cup unsweetened almond milk
2/3 cup pure maple syrup
1 Tablespoon smooth peanut butter
1 Tablespoon arrowroot powder (found at health food store)
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1/4 cup cocoa powder
1 cup + 2 Tablespoons chocolate chips, melted


Banana Layer Directions:

Mix all of the ingredients together in a blender or food processor until creamy and smooth.

Spray an 8 or 9-inch cake pan with non-stick spray, then cover the pan with parchment paper.

Pour banana filling into the cake pan and smooth with the back of a spoon or spatula.

Cover with plastic wrap and stick in freezer overnight.

Chocolate Crust Directions:

Spray an 8 or 9-inch cake pan with nonstick spray and then cover with parchment paper.

Pulse the walnuts in a food processor until crumbly. Don’t over process!

Add the rest of crust ingredients to processor and pulse until just mixed.

Scoop mixture into prepared cake pan and press down firmly with wet fingers or a spatula.

Place in freezer while making the mousse.

Chocolate Mousse Directions:

Place all mousse ingredients, minus the chocolate chips, into food processor and process until smooth.

In small bowl, melt chocolate chips on stovetop or in microwave.

Scoop melted chocolate into food processor mixture and process until smooth.

Remove crust from freezer and scoop mouse on top of crust. Smooth with spatula and then freeze for at least two hours to firm.

To Combine:

Remove both layers from freezer. Take chocolate layer out of cake pan and place on large plate or tray, crust side down. Remove banana layer from pan and place on top of chocolate layer.

Allow to sit out at room temperature for about 10 minutes before serving.

To decorate, melt some chocolate with coconut oil and drizzle over top layer. (Optional)



It doesn’t matter what size cake pans you use, but make sure they are both the same size if you plan to combine the two into one cake!

For more details and photos, click here.

Oh She Glows, Mind Body Green, Alicia Howe


Posted on

September 24, 2015