Hazelnut Cacao Mousse Cups

          Aduna Super-Cacao Mousse Cups

          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.

          Makes 8-10


          3 tbsp of Aduna Super-Cacao Powder
          1 cup of almonds
          12 pitted medjool dates

          Cacao Mousse filling:
          3 tbsp of Aduna Super-Cacao Powder 
          4 pitted medjool dates (soaked for an hour)
          3 tbsp of coconut oil, melted
          2 tbsp of hazelnut butter
          ½ a ripe avocado


          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 an added crunch! Add the medjool dates and cacao. Further blend until a dough forms and easily holds together.

          Mould the dough into small balls, and create a well in the centre – mimicking a cup. Place in the fridge to set until the mousse is ready.

          Make the hazelnut cacao mousse by placing the soaked date into a food processor, along with the melted coconut oil. Blend on a high speed.

          Whilst the food processor is still blending, add in the hazelnut butter, cacao and avocado. Let the ingredients blend for a good few minutes, until the mixture is smooth. Top the cups with a generous dollop and finish with some fresh berries or cacao nibs.


          Recipe by The Plantbased Londoner

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