A crunchy gluten-free chocolate hazelnut crust topped with a rich and decadent chocolate mousse filling!
Preheat oven to 350F. Grease an 8 inch springform pan with coconut oil and set aside.
For the crust, add oats, hazelnuts, and cacao powder into a food processor. Pulse until combined, then add maple syrup and coconut oil. Process into a moist mixture for about 30 seconds. Firmly press dough into the bottom of the pan. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 15-20 minutes before adding the filling.
Meanwhile, prepare the chocolate mousse filling. Heat coconut milk, coconut oil, and maple syrup in a small saucepan over medium heat and stir. Turn heat to low and add chocolate. Stir until chocolate has completely melted. Let cool for about 5-10 minutes. Pour chocolate filling into your springform.
Refrigerate for about 2-3 hours until it has set.
Garnish to serve and store leftovers in the refrigerator for up to two days.