Ingredients:

Mousse

  • ½ cup vegan hazelnut butter
  • 4 Tbsp organic cocoa powder
  • ¼ tsp salt
  • 4 Tbsp sugar
  • ½ cup vegan coconut cream
  • 1 ½ cup aquafaba (2 med cans (398ml) drained chickpea liquid)

Toppings

Directions:

For the Mousse:

  1. Whip the aquafaba in stand-up mixer or with a hand mixer for 10 mins or until stiff peaks form.
  2. Meanwhile, in a medium bowl, blend together hazelnut butter, cocoa powder, salt, sugar and coconut cream.
  3. Gradually fold the chocolate hazelnut mixture into the whipped aquafaba.
  4. Pour the combined mousse mixture into individual glasses.
  5. Let the mousse set in the refrigerator for 30 mins minimum or overnight (recommended).

 

Serving:

  1. Top each cup with Vegan whip cream.
  2. Sprinkle Love Crunch Organic Hazelnut Butter Granola on top of each cup
  3. Enjoy our vegan chocolate hazelnut mousse recipe!

Jennifer Stamper

Jennifer Stamper has been food styling for over 18 years for film and print advertising and is based in Vancouver, BC. Canada. She is a graduate of Dubrulle French Culinary and has a BFA from ECIAD. Her passion is food and aesthetics. Given her culinary training, Jennifer also provides recipe development for clients such as BC Tree Fruits, Appeal Magazine, Western Living and At The Table Magazine. She is also the author of "Pick of the Crop" - seasonal recipes inspired by Canada's public markets, published by MacMillan Canada.

In this Recipe

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