Vegan Chocolate Hazelnut Mousse Cake

This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.

I’ve partnered with PADERNO to bring you this decant dessert.   

Aquabfaba, the liquid from a can of chickpeas, is blended together with silken tofu and rich dark chocolate to create a creamy, airy vegan chocolate mousse cake. The mousse is layered over a crust of hazelnuts, oats and hint of vanilla, and chilled until firm. Yes, that means it’s a no-bake, no-fuss, easy dessert you can make a home.

 The PADERNO Variable Speed Immersion Blender with ergonomic soft grips, plus Mini Chopper and Whisk Attachment, helps this cake come together quickly. Clean-up is also breeze with PADERNO’s professional springform pan with PFOA/PTFE-free non-stick interior (and dishwasher safe!).

Vegan Chocolate Hazelnut Mousse Cake

Hazelnut crust

• 1 cup hazelnut flour

• 1 cup quick oats

• ¼ cup coconut oil, melted

• 3-4 soft medjool dates, pitted

• 1 tsp vanilla

• ¼ tsp salt

Chocolate mousse filling

• 600 grams soft silken tofu, drained

• 250 grams roughly chopped dark chocolate

• Liquid from one 150ml can of chickpeas (aquafaba)

• 2 tsp vanilla

• 1 tsp cinnamon

• ¼ tsp cream of tartar

Line with springform pan with parchment paper.

Using a blender or food processor, pulse together hazelnut flour, oats, coconut oil, dates, vanilla and salt. Pulse to combine into a slightly sticky dough. Transfer to prepared pan. Press dough into the bottom of the pan. Set aside.

Using a handheld mixer, whip the aquafaba and cream of tartar in a medium bowl until stiff peaks form (10 minutes). Set aside.

Melt the chocolate over medium-low heat, stirring constantly. Set aside.

Using a blender or food processor, process silken tofu, cinnamon, vanilla, salt until very smooth. Slowly add the melted chocolate while blending until well combined. Gently fold tofu mixture into bowl with whipped aquafaba.

Pour the chocolate mousse filling into the prepared pan with crust.

Let firm in the fridge overnight or for 2-3 hours before removing from the springform pan. Decorate and serve.