Have you ever tried freezing raw vegan chocolate mousse? As a child I used to love frozen chocolate mousse topped with vanilla cream and hazelnut crumble! When I cut dairy and refined sugars out of my diet, I went looking for healthier alternatives. This Chocolate Hazelnut Mousse contains fresh hazelnut milk and maple syrup instead of the classic cream & white sugar. Put it in the freezer for 15 minutes or longer and you’ve got chocolate soft serve ice cream!
Chocolate Hazelnut Mousse
SERVES: 2 ½ cups
EQUIPMENT: blender, rubber spatula
INGREDIENTS:
Chocolate Mousse
2 small ripe avocados, pitted
1 cup of hazelnut milk
¾ cup of maple syrup (or date paste, coconut nectar…)
½ cup + 2 tablespoons of cacao powder
1 tablespoon of carob powder (optional)
½ teaspoon of hazelnut extract (for a strong hazelnut flavor; you can replace this with vanilla extract too)
2 large pinches of Himalayan crystal salt or sea salt
Garnish
Cacao nibs
Hazelnuts, finely chopped
DIRECTIONS:
- Combine avocado, hazelnut milk, maple syrup, cacao powder, carob powder, hazelnut extract and salt in the blender. Blend until smooth.
- Top with cacao nibs and finely chopped hazelnuts. Goji berries would make a great topping too!
JULIE’S TIPS & TRICKS:
- This Chocolate Hazelnut Mousse will stay fresh for at least 2 days in an airtight container in the refrigerator.
- Can’t find any hazelnut extract where you live? For a true ‘nutella’ flavor, replace ½ avocado with ¼ cup of hazelnut butter and add extra hazelnut milk if needed.
Now I would love to hear from you! Which dessert reminds you of your childhood? I would love to create a raw vegan version for you, so please leave a comment down below!
Are you a big fan of Nutella? Try this Chocolate Hazelnut Spread too!
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