Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl Recipe

Combine coconut cacao powder vanilla extract and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.

Combine coconut milk cacao butter cacao powder agave vanilla extract and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch about 3 minutes; mixture will be about 110 degrees F (45 degrees C).

Pour filling into the firm crust and return uncovered to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set 4 1/2 hours to overnight. Slice and serve.