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–+ servings

Sneaky Raspberry PBJ Mousse Cake

Salad Therapy
You'd never guess this luscious dessert is packed with a crazy secret ingredient...cauliflower!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Cake, Dessert
Cuisine Vegan
Servings 12 servings

Ingredients
  

Crust

  • 1 cup sugar-free powdered peanut butter
  • 1/2 cup raw cashew pieces
  • 1/2 cup tapioca flour any flour would probably work
  • 1/4 cup date sugar
  • 1/3 teaspoon salt
  • 1/4 cup water only add tablespoon by tablespoon

Filling

  • 12 oz raspberries 1 frozen bag from Trader Joe's
  • 1/3 cup raw cashew pieces
  • 2 cups steamed/boiled cauliflower
  • 1/2 cup date syrup
  • 1 tablespoon lemon juice
  • 1/2 cup soy milk
  • 3 tablespoons tapioca flour

Salted Peanut Butter Caramel

  • 3 tablespoons natural peanut butter
  • 2 tablespoons non-dairy milk
  • 2 tablespoons date syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla

Raspberry Syrup

  • 1/3 cup raspberries
  • 1/3 cup date syrup

Instructions
 

  • Preheat oven to 375F.
  • Grind dry crust ingredients in the food processor til very fine, then add date syrup, then slowly add water tablespoon by tablespoon while pulsing until you have a soft pliable dough that's not too sticky to handle.
  • Press into the bottom of a spring form pan.
  • Blend all filling ingredients until very smooth, then pour over crust.
  • Bake 40 minutes at 375F. Cool then chill overnight.
  • Stir ingredients for peanut butter caramel til very smooth and drizzle over cake.
  • Blend ingredients for raspberry syrup until very smooth and drizzle over cake.
  • Top with dry roasted peanuts and serve.
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