Whether you’re looking for a vegan chocolate mousse, nutella alternative or filling for a dairy free ‘cheesecake’ filling, this moreish recipe has you covered. While a treat dessert best saved for special occasions, it’s quick to whip up and make with only six wholesome ingredients.
The idea for my latest recipe was inspired from a free from baking challenge Morrisons tasked me with after visited their new free from section in London. They challenged me to create a free from recipe from a bundle of baking goodies.
The minute I saw hazelnuts, I got the idea to create a vegan chocolate hazelnut ‘cheesecake’. However, this idea quickly evaporated into silky spoonfuls of chocolate hazelnut mousse the minute the filling was ready. Spoon it into bowls and savour every mouthful.
If you have the self restraint to not eat the entire bowl, pour it into a jar and allow it to set in the fridge. It will become a thick and spreadable vegan nutella alternative that you’ll want to spoon straight from the jar. I know I did! Alternatively, spread it over a biscuit or fruit and nut base to make that cheesecake I never quite got to.
- 250g hazelnuts
- 250g Coyo coconut yoghurt
- 2 Tbsp coconut oil
- ½ tsp vanilla extract
- 3 Tbsp maple syrup
- 3 Tbsp cocoa powder
- Heat oven to 180 degree celcius.
- Spread hazelnuts across a baking tray and roast for 15 minutes, stirring occasionally until the shells are cracked and the nuts start to glisten.
- Once hazelnuts are roasted and cooled, pour them into the centre of a clean, dry kitchen towel.
- Wrap up into a tight bundle and massage vigorously until the skin has rubbed off all the nuts.
- Transfer the hazelnuts (minus skin) into a food processor or coffee grinder and process until they form a smooth shiny paste.
- In a bowl, combine the hazelnut paste, coyo yoghurt, coconut oil, vanilla extract, maple syrup and cocoa powder.
- Stir well to create a smooth, shiny chocolate hazelnut mousse.
- Spoon into small bowl and serve immediately.
For vegan nutella/cheese cake filling:
Spoon the mousse into a resealable jar or container and store in the fridge.
Keep in the fridge for up to 5 days.
Freezes and defrosts well, although goes solid when frozen.
This recipe was created using ingredients from the Morrisons free from range.