Vegan Chocolate Mousse Cake

Instructions

Almond Sable Base:

1. Mix the flour, ground almonds, sugar, baking powder and salt in a bowl.
2. Add the cubed butter  and the pureed banana. With a spoon mix it into the flour.
3. Dip your hands in cold water, dry them and work the dough into a smooth ball as fast as possible.
4. Wrap in cling film or freezer bag and pop it in the fridge for 20 minutes. That's enough time to prepare the chocolate mousse.
5. On a lightly flour dusted surface roll out the dough 3-5mm thin and cut out the size and shape of a 20cm springform cake tin base.
6. Grease the springform cake tin and place the pastry in it. Bake in preheated oven at 180ºC (160ºC with fan) for 7-10 minutes.
7. Let it cool until before you fill in the mousse.

Chocolate Mousse:

1. Boil the coconut cream, non-dairy milk, sugar and cocoa powder in a pan. Stir to mix.
2. Melt the chocolate on water bath.
3. Add agar agar and simmer for 1 minute. 
4. Stir the melted chocolate into the cream and whisk until smooth.
5. Let it cool to room temperature and pour carefully into the springform tin over the pastry layer.
6. Leave it in the fridge to set for approx. 2 hours.
7. Decorate with berries, nuts or whipped cream. Serve and enjoy!