Raw Hazelnut Chocolate Mousse Slice
This is a special recipe I created for my Instagram friend Sassi. She is running an awesome little competition where you are asked to create a dish that represents you. This was actually so easy for me to do because all I had to do is think of combining my favourite’s: hazelnuts and chocolate. In fact I named my entire blog after this combination ( Hazel and Cacao). I think I have mentioned before how much I used to love Nutella. I had a little ritual where I would scoop out seven rather large teaspoons of Nutella every night and eat them straight out of the jar. I gave up everything containing processed sugar a long time before I gave up Nutella. Now I settle for my guilt free treats, although I must say I am still upset that it is so hard to find hazelnut butter in Australia! My food processor can not cope with making my own. The first time I ordered it online it arrived smashed into thousands of tiny pieces, the second time I tired they cancelled my order because it was “out of stock” and no where else I could find online stocked it! So this recipe is hazelnut butter free just out of protest! But I love it and can not stop eating it. It is loaded with so many healthy fats and essential vitamins and minerals. Definitely a dish that represents me
| Raw Hazelnut Chocolate Mousse Slice | Print |
- For the base:
- 1 cup hazelnuts
- About 8 medjool dates - pitted
- Pinch salt
- For the Filling:
- 1 ½ cups cashews – soaked for at least 4 hours
- 1 tsp vanilla extract
- ½ cup maple syrup
- ½ cup cacao powder
- flesh 1 ripe avocado
- 1 frozen banana
- ¼ cup water
- For the base: add your hazelnuts to your food processor and blitz until turns into a fine meal.
- Add your dates and salt and blitz again until the mixture becomes sticky
- Press mixture down on the base of lightly greased square slice tin (I use coconut oil spray). Set aside
- For the filling: add all your ingredients to a blender and blend until smooth. You may need to add a little more water if your blender is having trouble.
- Pour filling over base and even out with a spatula
- Freeze overnight or for at least 4 hours
- Cut into slice squares and decorate with chopped hazelnuts and desiccated coconut.
- You may need to allow it to defrost slightly before cutting
Hi Talida,
I cant wait to try this! Just a question… is the base meant to “harden” like a crust? I tried another raw vegan cake with similar ingredients which was set in the freezer and the base was soft and soggy?
Thanks
Hi there, I dont think it ever turns out like a traditional crust, they usually turn out a bit sticky and chewy, but if it’s too sloppy it might mean the mixture was too wet or it was processed too long and the nuts started to release their oils and got sloppy…