Easter is coming and also a lot of chocolate! Like every year, in this period, I’m always thinking about sweet recipes where I can use all the chocolate that remains from the Easter’s eggs that my children have received ….To those who like dark chocolate, I dedicate a dessert served with fresh strawberries on a seeds and dried fruits base …really inviting…..This recipe is vegan and gluten free!

Ingredients (for 4 mini cakes):

For the base:

  • 3 tablespoons of mixed seeds
  • 15 toasted hazelnuts
  • 2 dates

For the mousse:

  • velvet tofu 3,5 oz
  • dark chocolate 3,5 oz
  • almond drink 2,8 oz
  • ½ coffeespoon of vanilla extract
  • 2 tablespoons of agave syrup


  1. Put the seeds and the dried fruits in a food processor and blend them.
  2. Press the mixture in  4 aluminum molds and leave them in the fridge.
  3. Melt the chocolate bain-marie with two tablespoons of agave syrup. Add the tofu, the vanilla extract and the almond drink and blend until having a smooth cream.
  4. Fill the molds and leave them in the fridge for about two hours.
  5. Wash strawberries and cut into small cubes.
  6. Empty the molds trying to leave the mousse on top (you can use a piece of baking paper) as you see in the pictures.
  7. Cover with strawberries and some mint leaves.