I have been dreaming about this little indulgent treat for a while now. And it did not disappoint. Fluffy, chocolatey, hazelnutty…what more could you want from a little mousse cake?
This would work well with so many flavour combinations; espresso (add a teaspoon of coffee granules to the base), orange (add orange zest), berries (add fresh or freeze dried berries), mint (add pure peppermint essence)…the options are endless!
Gluten, dairy, refined sugar and egg free, paleo, raw vegan.
1/4 cup activated hazelnuts
1/4 cup activated almonds (or almond meal)
1/4 cup dates, (either fresh medjool dates or dried dates soaked in boiling water for 10 minutes or so)
1 tsp vanilla
1 Tbs tahini
1 tsp coconut oil
1 cup thick coconut cream
1/4 cup raw cacao
1/4 cup coconut oil, melted
Activated hazelnuts to decorate
1 tsp vanilla
Optional – sweetener (I did not use any, but I think either date puree or a liquid sweetener such as manuka honey would work well)
1. Blend base ingredients in a mini food processor and press into a 10 inch cake tin or similar size dish. Set aside in the freezer.
2. Blend mousse ingredients except coconut oil and blend well. Add coconut oil last and blend until smooth and creamy.
3. Pour mousse over the base and set for 2 – 4 hours, then decorate with finely chopped hazelnuts.
x Aunty Bee