For the crust
1/2 cup cashew nuts (lightly toasted)
1/2 cup rice flour
1/2 cup oats
1/2 cup mejool dates (pitted and chopped roughly)
1/4 cup cocoa
2 tbs dairy free milk
1tbs coconut oil
pinch of salt
- Preheat your oven to 350 degrees.
- Pulse the cashews in a food processor a couple of times. Add the oats and rice flour and pulse again. Add the rest of the ingredients and pulse once more.
- Turn the contents out into a greased/parchment lined cake tin and pat down firmly.
- Bake for 10 minutes, take out and set aside whilst you make the filling.
For the filling
1/2 cup hazelnuts (lightly toasted)
1 tbs coconut oil
1/2 cup apple juice
2 tbs agar flakes
1/2 pack silken tofu (about 150g)
1/2 cup dairy free milk
1/4 cup maple syrup
1/4 cup cocoa
1 tbs corn flour
- Grind the hazelnuts in a food processor. Keep scraping down and grinding until you get a smooth paste. Now add the coconut oil and 2 tbs soya milk and grind again until really smooth. Set aside
- Place the apple juice in a small pan over a low heat. Add the agar and keep stirring with a whisk for about 10 minutes until the crystals are completely dissolved.
- Whilst you’re dissolving the agar place the rest of the ingredients in your food processor along with the hazelnut butter and blend until well combined.
- When the agar is dissolved tip into the processor, let cool slightly, then carefully blend again.
- Spread over the crust and smooth down.
- place the berries in a small saucepan with the sugar and half the apple juice. Simmer over a low heat for about 10 minutes until they’re breaking down and most of the liquid has evaporated.
- Whisk the apple juice and corn flour together and stir into the berries. Stir for 30 seconds over a low heat until the sauce has thickened well.
- Spread the berries over the hazelnut-chocolate mouse layer and bake in the oven for 20 minutes. Allow to cool then place in the fridge for at least a few hours to firm up.