Gianduja Chocolate Mousse Cake

Elegant, refined, irresistible – this is Nutella to a whole new level. Gianduja is a traditional Italian mix of chocolate and hazelnuts. This showstopper will guarantee you success amongst your guests, but is actually surprisingly easy to make and requires no baking at all.

For the crust:
300g (10.5 oz) bourbon creams
200g (7 oz) chopped dates, stones removed
2 tbsp hazelnut milk

For the Gianduja filling:
400g (14 oz) raw hazelnuts, skins removed and soaked for 30 minutes
250ml (1 cup) hazelnut milk
50ml (about 1/3 cup) maple syrup
200g (7 oz) dark chocolate
1 tbsp coconut cream

For the chocolate ganache and garnish:
3 tbsp icing sugar
3 tbsp dark cocoa powder
250ml (1 cup) (minus 1 tbsp, see above) of cold coconut cream
50g (1.75 oz) chopped hazelnuts

View the full recipe at The Vegan Cookie Fairy →