Roasted hazelnut and chocolate mousse (aka healthy N(o)tella cups)
  • Chocolate hazelnut mousse
  • ½ avocado
  • ⅔ cup coconut cream
  • 5 medjool dates
  • ⅔ c roasted hazelnuts
  • 2 tsp vanilla
  • ⅔ cup chopped, peeled zucchini
  • 2 Tbsp cacao
  • Chocolate hazelnut sauce
  • 3 Tbsp coconut oil
  • 4 Tbsp hazelnut (or other nut) butter
  • 1 Tbsp cacao
  • 1 tsp vanilla
  • 1 Tbsp maple syrup
  1. To roast the hazelnuts, preheat oven to 180 C | 350 F and place hazelnuts in a single layer on a baking tray. Bake for 10 - 12 minutes until they are starting to brown and your kitchen is filled with a lovely roasted hazelnut aroma. Allow to cool, and then place in a clean tea towel and rub lightly to remove the skins.
  2. Add all ingredients to a food processor or blender and process until rich and creamy.
  3. Divide up between 3 or 4 cups and place in the fridge for at least half an hour before serving.
  4. To make the sauce, add all ingredients to a small saucepan and heat over low heat until combined and mostly smooth (the texture will still be slightly grainy from the hazelnut butter)
  5. To serve, remove the chilled mousse cups from the fridge and drizzle a spoonful or two of the chocolate sauce over each.
Recipe by to her core at