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|| |
- 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