Hazelnut Chocolate Mousse Cake

I confess – I’m a chocolate addict. Anyone with me here? I eat it every day. I love dark chocolate the most and I love it combined with nuts, nut butter, coconut oil, goji berries, anything really!

I grew up a Nutella kid! I mean didn’t we all? The creamy, smooth, chocolate nutty spread was my go-to food (that’s if you can actually call it a food). I’d eat it for breakfast on toast, I’d spread it on plain bread instead of butter and top it with hundreds and thousands (yep I did that often). I’d spread it on plain biscuits and make an Italian crostata cake with it. But my favourite snack as a kid was to dip a teaspoon into the Nutella jar. I’d pop it in the freezer and after 20 minutes it it out and slowly suck on the Nutella spoon. OMG! How can one spread be so versatile.

I don’t eat Nutella anymore (insert very sad face). It’s not vegan and it’s not really a healthy spread. I created this cake so that I can still get my Nutella fix. It was amazing. Seriously you have to make this cake. It’s so simple and quick to make and you will be in heaven, I promise. And for all the Nutella lovers out there that are vegan, there are loads on vegan hazelnut spreads on the market now. Yippee! 

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8



1 cup raw hazelnuts

3 tablespoons melted coconut oil

7 medjool dates

170 grams oat biscuits

3 tablespoons water


300 grams silken tofu

220 grams dark vegan chocolate

1 cup maple syrup

4 teaspoons hazelnut extract