Chocolate Hazelnut Mousse Slice
Ingredients
Base
- 6 Purabon Protein Balls (chocolate hazelnut)
- Alternative: 3/4 cup dates, 1/3 cup hazelnuts, 1/4 cup cacao powder
Mousse
- 1 400ml can coconut cream
- 100g dark chocolate
- Optional: 1 tablespoon chocolate hazelnut butter
Preparation
Add protein balls to a bowl and microwave for 30 seconds to soften, crumble up, and press into a lined baking tray. Put in the fridge to set.
To make the mousse, whisk coconut cream until thick. Melt dark chocolate and stir through the coconut cream. Add in the chocolate hazelnut butter.
Pour the mousse over the base and put in the freezer to set before slicing.
Store in the freezer and allow to soften in the fridge for 15-20 minutes before eating.
