Vegan Chocolate Mousse Cake
Ingredients
Crust
- 1 1/4 cups all purpose flour (150g)
- 1/4 cup hazelnut meal (28g)
- 2 tbsp cocoa powder (15g)
- 1/4 cup powdered sugar (35g)
- 90g cold dairy free butter
- 1/2 -1 tbsp cold hazelnut milk
- 1 tsp vanilla extract
- pinch of salt
Chocolate rice krispie filling
- 1 cup Rice Krispie
- 1/2 cup coconut chocolate fudge sauce @naturescharm
- 60g melted dark chocolate
- 1/4 tsp sea salt
Mousse
- 1 can 400ml coconut whipping cream, chilled @naturescharm
- 150g melted dark chocolate
- 3 tbsp maple syrup
Preparation
Crust
Preheat oven to 180c. In a food processor, combine crust ingredients and pulse to combined.
Chill the dough in the fridge for 15 mins.
Roll dough into a large rectangle.
Cut out the circles of the chilled dough using a cake ring, cut long strips of dough.
Lift the strips and place them on the inside of each cake ring.
Bake for 15-18 mins.
Let crust cool while preparing the fillings.
Rice krispie
Combine melted chocolate and chocolate fudge sauce.
Add Rice Krispie and stir until well coated.
Spread the coated rice krispie over the crust.
Mousse
Scrape out the solid cream from the can of coconut whipping cream.
Beat with a mixer until creamy, add in melted chocolate and maple syrup and continue beating until incorporated.
Pour mixture over the rice krispie.
Place in the freezer for at least 4 hours or until set.
