Trying to come up with snack ideas can be difficult at times.  I wanted to create a slice that was kinda mousse like but, also firm and can be eaten like a slice.  I created this mousse, chocolate torte kinda thing…  It’s smooth and sweet, but not overly sweet or sickling sweet.  As you eat it you will be hit with these lovely chocolate crunches which surprise you and make your taste buds drooling. One bit and I thought this was amazing, my son LOVED it and you know what, you won’t ever know there’s avocado in it the recipe, WAIT WHAT!!! don’t say anything!!

Related Recipe: Vanilla Bean Paste recipe

I really hope you and your family like this wholefood-ish type dessert (or lunch, yes I may have had this for lunch…).

We would absolutely love you to leave us a comment below and let everyone know what you think.  It’s comments like this that make our day, and help us improve a recipe if we need to.  We look forward to reading what you think!

Enjoy!

Jo x

 

February 20, 2018
  • 15m
  • 1h
  • 1h 15m
  • 1

Ingredients

Base

  • 100 g hazelnuts
  • 90 g coconut milk
  • 1 tbsp. psyllium husks
  • 2 pinches salt
  • 1 tsp. vanilla bean paste
  • 50 g cacao powder
  • 120 g 100% pure maple syrup

Mousse

  • 4 ripe avocados
  • 2 tbsp. cacao powder
  • 10 Medjool dates, pitted
  • 30 g desiccated coconut
  • 100 g finely chopped dark 70% chocolate

Topping

  • 2 big handfuls of frozen raspberries (could use fresh)

Instructions

Thermal Cooking Method

  1. Start with making the base. Place hazelnuts in your mixing jug and roast them for 3 minutes/100°C/speed 1.
  2. Add in all other base ingredients and blitz for 15 seconds/speed 8.
  3. Line a tart tin with baking paper or lightly grease. Pour out mixture and press into tin and place in the fridge to cool and set.
  4. Give your mixing bowl a quick wipe out but no need to be too fussy.
  5. Add all mousse ingredients except dark chocolate and mix together for 15 seconds/speed 5. Scrape down sides and repeat if necessary.
  6. Add chopped dark chocolate and mix through with your spatula.
  7. Remove base from fridge and spread mousse ingredients into the tin and top with 2 big handfuls of frozen raspberries.
  8. Place in fridge to set for at least an hour.

Traditional Cooking Method

  1. Start with making the base. In a frying pan over medium heat. Place hazelnuts and dry roast them until slightly changed in colour. You don't want to burn them as this will taste in the slice.
  2. In a food processor or blender add cooked hazelnuts and all other base ingredients and blitz for 15 seconds/high speed.
  3. Line a tart tin with baking paper or lightly grease. Pour out mixture and press into tin and place in the fridge to cool and set.
  4. Give your mixing jug a quick wipe out but no need to be too fussy.
  5. Add all mousse ingredients except dark chocolate to your blender or processor and mix together for 15 seconds/medium speed. Scrape down sides and repeat if necessary.
  6. Add chopped dark chocolate and mix through with your spatula.
  7. Remove base from fridge and spread mousse ingredients into the tin and top with 2 big handfuls of frozen raspberries.
  8. Place in fridge to set for at least an hour.

Nutrition

  • 10