Dairy-free Chocolate Mousse Cake
A crunchy gluten-free chocolate hazelnut crust topped with a rich and decadent chocolate mousse filling!
Ingredients & Directions
Ingredients
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For The Crust:
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1 1⁄2 cupsgluten-free oats
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1⁄2 cuphazelnuts
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1 tbspcacao powder
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5 tbspscoconut oil
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2 tbspsmaple syrup
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For The Filling:
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1 1⁄2 cansfull-fat coconut milk
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6 ozLILY'S Extremely Dark Chocolate Style
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10 ozunsweetened dark baking chocolate (or LILY'S 92% Intensely Dark Chocolate Style)
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1⁄4 cupmaple syrup
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2 tbspscoconut oil
Directions
Equipment Needed
oven
saucepan
stovetop
refrigerator
1
Preheat oven to 350F. Grease an 8 inch springform pan with coconut oil and set aside.
2
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.
3
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.
4
Refrigerate for about 2-3 hours until it has set.
5
Garnish to serve and store leftovers in the refrigerator for up to two days.
Recipe contributed by delight.fuel.