Raw Vegan Raspberry Pitaya Chocolate Mousse Cake. Recipe and Video.

Pink-fleshed pitaya, fruit is also known as dragonfruit is a pure inspiration for me. I love his fresh taste and amazing color. Hope, you already checked my recipes Deliciously and Easy Pitaya Smoothie and Pitaya cashew cream with chocolate granola.

Today I`d like to share with you one more amazing pitaya dessert recipe. Melting in the mouth sweet and juicy mousse cake with dark chocolate drizzle. Healthy and flavorful dessert.
Soaked cashew and fruits blended in the high-speed blender give fresh and light consistency here.


For cakes:

  • Raw cashew – 1 cup (soaked overnight)
  • Dragonfruit (Pitaya) – 120 g
  • Raspberry – 1/2 cup
  • Coconut cream – 5 Tbs
  • Extra Virgin Coconut Oil (melted) – 3 Tbs
  • Agave syrup – 2 Tbs
  • Vanilla Essence – 1/2 tsp
  • Lemon juice – 1 Tbs
  • Pinch of Himalayan Salt

+ High-Speed blender (I used Vitamix)

+ 6 Silicone muffin cups


Drain the soaked cashew and rinse thoroughly.

Mix well all ingredients except coconut oil in high-speed food processor. Blend until it`s really smooth. Add melted coconut oil. Blend and mix again until well combined.

Pour the mixture into muffins cups. Put in the freezer for 3 hours to set.


For Chocolate Sauce:

  • 70% Dark Chocolate chips – 50 g (based on cacao butter, no palm oil, no vegetable fat)
  • Extra Virgin Coconut Oil – 2 tsp


Melt chocolate chips using a double boiler. I used no sugar added Dark Chocolate

sweetened with Stevia.

Add coconut oil and mix well with a whisk. Wait a few minutes until chocolate starts to thick.

Drizzle one tablespoon of the chocolate sauce over each chilled cake.




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