A no-bake, high-protein chocolate date mousse cake made with roasted chana, dates, cocoa powder and whey protein — no added sugar, no oven, just blend, set, and slice.
⏱ 15m
Prep
🍽 4
Servings
⏰ 15m
Total
🛒 Ingredients
1 cup (100g)roasted chana (bhuna chana), soaked in warm water 10 min
12-15dates, pitted, soaked in warm water 10 min
3 tbspunsweetened cocoa powder
2 scoopschocolate whey protein
1/2 cupmilk (or almond milk), plus more as needed to blend
1 tbsppeanut butter (optional, for richness)
pinchsalt
1/2 tspvanilla extract (optional)
👨🍳 Method
1
Step 1
Soak the roasted chana and dates separately in warm water for 10 minutes to soften them for blending.
2
Step 2
Drain both well. Add the softened chana, dates, cocoa powder, whey protein, milk, peanut butter, salt, and vanilla to a blender.
3
Step 3
Blend until completely smooth and thick, like a mousse batter — scrape down the sides and add a splash more milk if it's too thick to blend, but keep it thick enough to hold its shape once set.
4
Step 4
Pour the mixture into a small loaf pan or cake tin lined with parchment paper. Smooth the top with a spatula.
5
Step 5
Refrigerate for at least 3-4 hours, or overnight, until firm and set like a mousse cake.
6
Step 6
Slice into 4 pieces and serve chilled. Optional: dust with extra cocoa powder or top with chopped nuts or dark chocolate shavings before serving.
💡 Pro Tips
💡 Chef's Notes
Serves 4. The roasted chana is the real trick here — soaked and blended, it disappears completely into a smooth, fudgy texture and adds most of the protein and fiber without any chana flavor coming through the chocolate and dates. No added sugar needed; the dates carry all the sweetness. Content angle: an overhead shot of the smooth batter going into the pan, then a clean slice reveal after it's set, are the two money shots for this one.
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