The ultimate nourishing treat, these hazelnut cacao mousse cups make for perfect party finger food, or simply as a mid-afternoon pick-me-up! The mousse is a Nutella lover's dream, and sits perfectly on top of the chewy, chocolatey base.
Ingredients
Base
- 3 tbsp Aduna Super-Cacao Powder
- 1 cup almonds
- 12 pitted medjool dates
Cacao Mousse Filling
- 3 tbsp Aduna Super-Cacao Powder
- 4 pitted medjool dates (soaked for 1 hour)
- 3 tbsp coconut oil, melted
- 2 tbsp hazelnut butter
- ½ a ripe avocado
Method
Start by making the raw chocolate base. Place the almonds in a food processor and blend until fine – you can leave some slightly larger pieces in if you want added crunch! Add the medjool dates and cacao powder, then blend further until a dough forms and holds together easily.
Mould the dough into small balls, then create a well in the centre of each to form a cup shape. Place them in the fridge to set while you prepare the mousse.
To make the hazelnut cacao mousse, place the soaked dates into a food processor along with the melted coconut oil. Blend on a high speed. While the food processor is still running, add the hazelnut butter, cacao powder and avocado. Continue blending for a few minutes until the mixture is smooth.
Top the chilled cups with a generous dollop of the mousse and finish with some fresh berries or cacao nibs.
Enjoy!
