Ferrero Rocher Mousse Cake
Ingredients
Base
- 1 cup hazelnuts
- 1 cup (70g) dessicated coconut
- 8 medjool dates, pitted
- Pinch of salt
Filling
- 400g cashews
- 3/4 cup water
- 2 tablespoons raw cacao powder
- 1/2 cup maple syrup
- 1/2 portion of no guilt nutella or 1 Jar Loving Earth Hazelnut Butter
Topping
- Crushed hazelnuts
- Melted Loving Earth Hazelnut Chocolate
Directions:
- Place base ingredients into a food processor or Thermomi and pulse until a fine crumb is formed. Thermomix– Speed 8, 20 seconds
- Press into an 8inch round spring form pan
- In the most powerful food processor / blender you own place all the filling ingredients and blend on high until very smooth (this may take a couple minutes so be patient). Thermomix speed 9
- Pour 1/2 the mixture on top of crust and place in the freezer.
- When it is set, pour on the No Guilt Nutella or Chocolate Hazelnut Butter
- Pour on the rest of the mouse mixture and return to the freezer overnight or until set
- Drizzle with melted Loving Earth Hazelnut Chocolate and sprinkle with crushed hazelnuts
- To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices.
Note- If you don’t have a spring form pan use a similar size pan and line with cling wrap.