Go Back
–+ servings
Salad Therapy

Sneaky Raspberry PBJ Mousse Cake

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

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

Method
 

  1. Preheat oven to 375F.
  2. 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.
  3. Press into the bottom of a spring form pan.
  4. Blend all filling ingredients until very smooth, then pour over crust.
  5. Bake 40 minutes at 375F. Cool then chill overnight.
  6. Stir ingredients for peanut butter caramel til very smooth and drizzle over cake.
  7. Blend ingredients for raspberry syrup until very smooth and drizzle over cake.
  8. Top with dry roasted peanuts and serve.
Tried this recipe?Let us know how it was!