Lucy Di Marino

Chocolate Peanut Butter Mousse Cakes

With a biscuity base and a light yet decadent mousse filling topped with chunky shards of chocolate, these chocolate peanut butter mousse cakes are made from just four wholefoods in different forms that make a dessert as nutritious as it is delicious.

Makes One Large Cake/ Five Individual Cakes



• 35 g lucuma powder
• 35 g cacao powder
• 135 g pitted medjool dates
• 145 g crunchy peanut butter


• 45 g cacao powder
• 120 g crunchy peanut butter
• 180 g pitted medjool dates
• 190 ml water


• 10 g lucuma powder
• 110 g crunchy peanut butter
• 150 g cacao nibs
• 200 g date sugar


To make the chocolate, process the cacao nibs, date sugar and lucuma into a smooth liquid. Add 60 g peanut butter and process again until smooth. Transfer to a bowl and stir in the remaining 50 g peanut butter. Transfer to a mould and refrigerate for 2 hours to set.

To make the cakes, process the base ingredients until broken down and clumping together with a texture like biscuit crumbs. For individual cakes, press 3 tbsp mixture into each cake mould to form a base. Refrigerate any left over and enjoy as a sprinkle.

To make the filling, process the ingredients into a completely smooth cream. Evenly top the bases and freeze to set for 4 hours.

Remove the cakes from the moulds, allow to thaw for at least 10 minutes and top each with generous shards of chocolate to serve.