Vegan Chocolate Mousse Cake

A crunchy gluten-free chocolate hazelnut crust topped with a rich and decadent chocolate mousse filling!

INGREDIENTS

FOR THE CRUST

• 1 1/2 cups gluten-free oats 
• 1/2 cup hazelnuts
• 1 tbsp cacao powder 
• 5 tbsp coconut oil 
• 2 tbsp maple syrup 

FOR THE FILLING

• 1 1/2 cans full-fat coconut milk
• 6 oz Lily's Extremely Dark Chocolate
• 10 oz unsweetened dark baking chocolate (or Lily's 92% Intensely Dark Chocolate)
• 1/4 cup maple syrup 
• 2 tbsp coconut oil

INSTRUCTIONS

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. 

Recipe from delight.fuel.