Last night we had a get together with a group of friends that had been months in the planning. A few sets of friends were visiting from all over the world … what better reason to get together and share a whole lot of yummy deserts?! I was asked to bring along an allergy friendly desert … and this cake what I came up with – it is almost a replacement for cheesecake.

Just before he tasted it, I was having a conversation with a friend who was telling me how it is really awful when people try to pass off ‘that avocado stuff as chocolate mousse’ … and then he ate it and loved it … so I’m counting that as a win 😀

To make the base you’ll need

• 2 packets of Macro gingernuts
• 3tbsp Nuttelex

Place in a food processor and process until the crumbs resemble damp sand.

Press the crumb down firmly with a fork into a greased springform pan.

Then make the mousse.

I used a double quantity of this recipe for the chocolate mousse

Tip the mousse on to the top of the crumb base and spread out evenly.

Place in the freezer until solid. This is a cold dessert so it is best left in the freezer until almost ready to serve.

Makes quite a large cake – serves probably 12-16.

I really enjoy the ginger flavour, but I think next time I make this I might have a go at using  Rowies Anzac Biscuits so that the chocolate flavour is the more dominant one.

Hope you enjoy!

Update: I have recently been making this cake with a different base and have enjoyed it even more than the original.

• 2 packets of Leda’s Arrowroot biscuits
• 1 tbsp flaked quinoa
• 1 tbsp almond meal
• 8 fresh dates, pitted
• 1 1/2 tbsp tasteless coconut oil.