Description
This vegan hazelnut and chocolate mousse is a creamy, indulgent dessert combining roasted hazelnuts and rich dark chocolate, perfect for celebrations or a wholesome treat.
Ingredients
- 1 cup roasted hazelnuts (120 g)
- 1 cup coconut cream (240 ml)
- 3 tablespoons maple syrup
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of sea salt
- 100 g dark chocolate (about 3.5 oz)
- 1 cup coconut cream (240 ml)
- 1 tablespoon maple syrup
- Chopped hazelnuts for topping
Instructions
- Chop the dark chocolate and place it in a small bowl.
- Heat 1 cup of coconut cream over low heat until it begins to boil. Pour over the chopped chocolate and stir until melted. Add 1 tablespoon of maple syrup and refrigerate for about 1 hour.
- Preheat the oven to 400°F (200°C). Roast the hazelnuts for 5–10 minutes until fragrant. Remove skins if needed.
- Blend roasted hazelnuts, 1 cup coconut cream, 3 tablespoons maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and a pinch of sea salt until smooth. Chill to firm.
- Spoon the hazelnut mousse into serving glasses, then layer with the chilled chocolate mousse.
- Top with chopped hazelnuts.
- Refrigerate until ready to serve.
Notes
- Use almond butter instead of hazelnuts for a variation.
- Add a splash of espresso for a mocha flavor.
- Top with coconut whipped cream or fresh berries.
- Maple syrup can be substituted with agave or date syrup.
- Store in the fridge for up to 4 days; do not freeze.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending, Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
