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Gluten-Free and Vegan Chocolate Hazelnut Mousse Cake

Updated: Nov 1, 2024

A very healthy, very decadent dessert. The coconut, although the main ingredient, carries a very subtle taste so don't be put off if you don't love them. However, if you do like the divine combination of chocolate and coconut, then garnish generously with dried coconut shavings.







INGREDIENTS

  • For the Mousse:

  - 400ml full fate Coconut Cream

  - 1tbsp Coconut Oil

  - 16oz Dark Chocolate

- 1tbsp Coconut Sugar

- A pinch of Sea Salt



  • For the Chocolate Hazelnut Crust:

  - 1 and a half cups Rolled Oats

  - 10tbsp coarsely ground Hazelnuts (smash them with a rolling pin or in a mortar and pestle)

- 5tbsp Olive Oil

- 1tbsp Coconut Sugar


  • For Assembling:

  - 3tsp powder for dusting

  - Chocolate shavings for garnish (optional)




INSTRUCTIONS

Preheat oven to 180 celsius and grease an 8-inch tart pan with olive oil.


Blitz together the oats, hazelnuts, cocoa powder, and coconut sugar into a moist mixture. Add to the tart tin and press down to evenly flatten. Bake for 15-20 miinutes until golden and let it cool.


Meanwhile, prepare the mousse by mixing together the coconut cream with the coconut oil and coconut sugar in a saucepan over medium heat. Chop the chocolate and add to the mixture. Stir the mixture with a small whisk until it has thickened.


Let it cool for 10 minutes then pour over the hazelnut base. Pop it in the fridge to set overnight. Garnish with cocoa powder, ground hazelnuts, or coconut shavings before serving.




TIPS!
  • Dark chocolate must be at least 55%

  • Add more oil into the base if it struggles to come together

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