Vegan Keto Dessert Pizza with Chocolate and Hazelnut Mousse

Desserts

8 slices

Philips Viva ProMix (small food processor + whisk), round (pizza) tray or plate

Preparation: 20 minutes - Cooling time: at least 1 hour

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Ingredients

Crust

1 ½ cup (150 g) ALL GOOD keto granola (peanut or cinnamon)
2 tablespoons extra virgin coconut oil
1 tablespoon water
Keto sweetener, to taste (optional)
Cacao powder, unsweetened (optional)

Hazelnut mousse

1 can (400 g) coconut whipping cream (or other cream, see tips)
4 tablespoons hazelnut butter, unsweetened
Keto sweetener, to taste

Toppings

15 raspberries
5 hazelnuts, chopped
50 g dark chocolate (at least 85% cacao)
Fresh mint

Now that Christmas is almost upon us, I’m bringing you a festive keto dessert that is sure to wow your guests: Vegan Keto Dessert Pizza with Chocolate and Hazelnut Mousse. It’s dairy free, gluten free ánd sugar free so everybody can enjoy it (except those who dislike chocolate… if that even exists :-).

As a child I used to go mad for pizza and the thought of making a sweet dessert variety that was also grain free and low carb got me excited.

You’ll see that the dessert pizza is easy to make but it does require some cooling time in the freezer since it’s a no-bake dessert. If you’re making this for your Christmas or New Year’s party, I would advise you to prepare the crust and hazelnut mousse in advance. That way you’ll only need to spread the mousse on top of the crust and garnish it with a few toppings right before serving. Less time in the kitchen, more time to enjoy the party!

I also love serving this dessert pizza as a sweet treat after a long hike or walk in the countryside. Delicious with a cup of tea or coffee.

You could even serve it as a weekend breakfast or brunch option. You’ll be amazed how filling and nourishing it is!

For the crust and hazelnut mousse I like to use the Philips Viva ProMix. It functions as a small food processor/chopper which is ideal for this recipe, because other food processors are often way too big. It’s powerful enough to turn nuts into coarse flour, so it works great with this granola crust. You can also use it as a spiralizer to make vegetable noodles, as a mixer for smoothies and soups, and to whip up cream so it’s very versatile.

I can’t wait to hear what you think of this dessert pizza so let me know in the comments. Also, if you have any questions, recipe requests or podcast suggestions for 2022, leave them in the comments.

I’m working on a new book, so I’ll be taking a little break from blogging to focus on writing, but I’ll be back next year with new recipes, podcast episodes and plenty of inspiration. :-)

Enjoy the holidays with your loved ones!

Big hug,
Julie

PS: looking for more winter low carb recipes? Click here to have a look at our Keto Party eBook (in Dutch, Nederlandstalig) with 23 festive recipes, 3 party menus, time-saving shopping lists and more!

Keto Dessert Pizza with Chocolate and Hazelnut Mousse (Philips Viva ProMix)

DIRECTIONS:

For the crust: mix the ALL GOOD keto granola with the melted coconut oil and a little water (both act as a binder) with the chopper of the Philips Viva ProMix. Add keto sweetener and unsweetened cacao powder to taste if you love dark chocolate.
Line a pizza tray (or other round baking dish/plate) with baking paper. Place the dough on top and press to make a round crust.
Put the crust in the freezer for at least 1 hour, until it is firm enough to cut into slices. In the meantime, you can make the hazelnut mousse.
For a ‘traditional’ hazelnut mousse: beat the full-fat cream into whipped cream with the whisk. Add the hazelnut butter (it needs to be soft and runny; dry nut butter won’t work) with keto sweetener to taste, and whip until well combined.
For a vegan hazelnut mousse: put a can of full-fat coconut milk at least 24h in the refrigerator so the cream has time to harden and separate from the coconut water (make sure not to shake the can). I used Amaizin coconut whipping cream.
Open the can of coconut milk and scoop out the thickened cream into a chilled mixing bowl. You can use the liquid coconut water in smoothies and chia pudding or enjoy it as a post-workout recovery drink.
Beat the coconut cream for about 30 seconds until creamy. Add the hazelnut butter and keto sweetener to taste and whisk again until smooth and fluffy.
Cover the bowl and put it in the refrigerator until you’re ready to serve it. It will firm up even more in the fridge.
When ready to serve, top the chilled chocolate granola crust with the hazelnut mousse. Garnish with raspberries, chopped dark chocolate (at least 85% cacao), chopped hazelnuts and fresh mint if desired.

JULIE’S TIPS & TRICKS:

I added 1 tablespoon of unsweetened cacao powder and 2 tablespoons of keto sweetener to the crust.
If the hazelnut mousse doesn’t need to be dairy free or vegan, replace the coconut cream with other full-fat whipping cream to make ‘traditional’ whipped cream. You’ll only need ½ the amount (200 ml) of regular cream.
For a variety on this keto dessert pizza, replace the hazelnut mousse with this vegan chocolate pudding.

Now I would love to hear from you! What are some of your favorite winter desserts? Would you like me to create a sugar free/low carb version? Let me know by leaving a comment down below.