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Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

I finally managed to whittle down my out-of-control nut butter stash to just 2 jars  - 1 peanut, 1 almond (coconut butter and tahini don’t count 😉 ) but then my cupboard was looking a little bare so I had to restock again (!) and decided to do so with some of the homemade variety. 

Roasted Hazelnuts

If you haven’t made your own nut butter before,  I urge you to remedy that now. It’s so easy, you can control the added ingredients (most of the store-bought varieties still contain unnecessary palm oil), it’s much cheaper than buying it and roasted nuts make your house smell amazing!

Hazelnut butter is a good one to start with since hazelnuts are on the higher fat end of the nut spectrum which makes them quicker to blend and gives you a super silky end product. And remember, nuts contain the good kind of fat which is so important for both physical and emotional health, so don’t be afraid of them! 

Homemade Hazelnut Butter

Once you’ve got a lovely jar of homemade hazelnut butter you’ll of course have to make my favourite Hazelnut Butter Chocolate Chip Muffins! 

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

But for this recipe, as mad as it might sound to some, I wanted to go chocolate-free. 

I bet if you played the word association game and asked people to name the first word they think of when someone says “hazelnuts”, it would be chocolate. And you’d definitely be in the minority if you didn’t like Nutella growing up….

But, as much as I’m a fan of the chocolate/hazelnut thing, hazelnuts are amazing in their own right and other pairings are also worth exploring.

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

Coffee and hazelnut is another magical combination but until now I’d only had it with chocolate in the mix too, as in my Healthy Mocha-Hazelnut Shake. Another must-try!

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

You honestly do not miss the chocolate one bit in this recipe. The mousse is sweet and creamy, with a rich, nutty depth and kiss of caramel flavour from the coconut sugar.  I didn’t want it to be too heavy so instead of going all out on the nuts, I used silken tofu as the base. You don’t taste it so don’t worry if it sounds strange!

See my Little Lemon Pots  and Blueberry Coconut Cream Parfaits for other tofu desserts.  

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

I especially love the Hazelnut-Coffee Mousse layered up with sliced bananas and chopped roasted hazelnuts for some crunch. It’s a really easy, pretty wholesome, and outrageously delicious dessert!

Vegan Hazelnut-Coffee Mousse | coconutandberries.com

 

Print
Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)

Serving Size: 3-4 Servings

Ingredients

  • 1 x 200g/7oz pkg Silken tofu, drained ( I use Clearspring Organic )*
  • 1/4 C Roasted hazelnut butter*
  • 1/4 C Coconut sugar
  • 1 Tbsp Maple syrup (optional, if you like your desserts on the sweeter side)
  • 1/2 tsp Vanilla extract
  • 1 tsp Instant coffee (I used Four Sigma Foods Mushroom Coffee with Chaga & Cordyceps)
  • To serve:
  • 1/4 C Roasted hazelnuts, roughly chopped
  • 1 Ripe banana, sliced

Instructions

    To make hazelnut butter:
  1. Preheat oven to 190C/400F, spread hazelnuts in a roasting dish/tray and roast for approx 10 minutes. Remove from the oven, wrap the nuts in a tea towel and rub together vigorously to remove most of the skins ( don't worry if a few don't come off). Place the skinned nuts into a food processor with a large pinch of salt and process until smooth. This can take at least 10 minutes. You will need to stop and scrape down the sides a few times at the beginning.
  2. For the mousse:
  3. Blend all ingredients in a food processor or high-powered blender until smooth. Pour into a bowl and refrigerate for at least 1 hour. When ready to serve, spoon into small glasses or ramekins, layering with sliced banana and roasted hazelnuts if desired.

Notes

*If using unsalted hazelnut butter, add a pinch to the mousse ingredients when blending.

*If you're using a larger pkg of tofu and have some spare, try adding it to a smoothie for a creamy texture and protein boost!

3.1
http://www.coconutandberries.com/2015/06/03/vegan-hazelnut-coffee-mousse-banana-crunch-parfaits/
 

DSC_0630

Have you tried making your own nut butter yet? What’s your favourite flavour? 

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June 3, 2015 —

← Sun-Dried Tomato Pesto & Asparagus Quinoa Salad Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!] →

Comments

  1. Johanna GGG says

    June 4, 2015 at 12:59 am

    yes of course you are crazy not to include chocolate :-) but thanks for the reminder I should try to make hazelnut butter - I have had problems finding it in the past in shops and fresh nut butter is the best - I don’t like coffee but I could imagine making this with some dried wattleseeds and maybe some grated chocolate on top :-)

    • Coconut and Berries says

      June 5, 2015 at 8:23 pm

      I’ve never tried wattle seeds but just looked them up and they sound like an interesting ingredient to experiment with. I actually don’t drink coffee either but I love it in desserts. Look forward to seeing you get creative with this recipe!

  2. Margaux says

    June 4, 2015 at 1:36 pm

    Delicious! 😀 I bought a new blender especially to have a miller included so I could make my own nut butter - what a treat! Your dish looks amazing though. The second tofu is back in stock I’m rocking this 😀

    • Coconut and Berries says

      June 5, 2015 at 8:21 pm

      Oooh, have fun with the new blender! Let me know how you like the recipe when you get to make it 😀

  3. Kari @ bite-sized thoughts says

    June 4, 2015 at 5:20 pm

    Oh goodness, these look incredible. Very much my kind of dessert! I obviously like hazelnuts and chocolate together too, but this sounds like a delicious alternative and a nice reason to bring hazelnut butter back into my kitchen (I also need to exercise restraint and have been on peanut butter and almond butter…and tahini and coconut butter!…for the last couple of months).

    • Coconut and Berries says

      June 5, 2015 at 8:20 pm

      Funny that you’re the same as me with the nut butters! I think at one point I had about 15 which really was ridiculous!
      Let me know if you give this recipe a try :)

  4. Caitlin says

    June 4, 2015 at 6:17 pm

    hazelnut coffee is actually my favorite, so i can only imagine how delicious this tastes.

    • Coconut and Berries says

      June 5, 2015 at 8:19 pm

      I’m not a coffee drinker (I just like it in desserts!) so have never tried hazelnut coffee. I adore the smell though!

  5. Vicky says

    June 4, 2015 at 7:16 pm

    I love the flavours of this mousse, it look awesome, yum!

    • Coconut and Berries says

      June 5, 2015 at 8:19 pm

      Thanks Vicky. I’m not even a coffee drinker but I really love this mousse!

  6. Little Vegan Bear says

    June 5, 2015 at 9:08 am

    Ooh, these look divine! I absolutely love hazelnuts, they always make me feel like I’m eating chocolate for some reason - hazelnut chocolate was always my favourite.

    • Coconut and Berries says

      June 5, 2015 at 8:18 pm

      I used to love it too! There’s actually a company called Vego which makes a seriously decadent vegan chocolate bar with hazelnuts in - it’s chunky and very sweet. Nice for a treat but I can’t handle that much sugar anymore!

  7. Claryn says

    June 5, 2015 at 5:45 pm

    Oh my god this looks incredible. I whip up tofu pudding all the time but I never put that much nut butter in — I bet that and the coconut sugar bump it up to serious dessert status!

    • Coconut and Berries says

      June 5, 2015 at 8:16 pm

      Thanks Claryn! It’s definitely a dessert….or a very special breakfast! I wanted it to really taste of hazelnuts so used quite a bit of nut butter which of course makes it wonderfully rich too :p

  8. Martin says

    June 7, 2015 at 10:17 am

    that looks tasty for breakfast :)

    • Coconut and Berries says

      June 8, 2015 at 2:29 pm

      I wouldn’t say no any time of the day!

  9. Susannah (Lemon and Coconut) says

    August 12, 2015 at 8:12 pm

    Wow they looks so so good, thank you for such a lovely recipe! Any ideas what could I use instead of tofu? :)

    • Coconut and Berries says

      August 13, 2015 at 9:40 pm

      Thanks Susannah :) I used tofu to keep this dessert from being too rich but you could definitely use cashew cream or even coconut cream (if you don’t mind the flavour) in place of the tofu. Let me know if you give it a try!

  10. Susannah (Lemon and Coconut) says

    August 12, 2015 at 8:12 pm

    Wow they look so so good, thank you for such a lovely recipe! Any ideas what could I use instead of tofu? :)

    • Coconut and Berries says

      August 13, 2015 at 9:39 pm

      I used tofu to stop it being too rich but you could definitely use cashew cream as the base instead of tofu. I can’t think of what else would work off the top of my head I’m afraid.

  11. Janine Henderson says

    December 10, 2015 at 8:10 pm

    I am so glad I stumbled across this recipe, it looks really tasty! I haven’t ever tried hazelnut butter before… ill have to buy some now. Any ideas where to buy it from? Thank you!

    • Coconut and Berries says

      December 30, 2015 at 10:38 pm

      Hi Janine, glad you like the look of the recipe. I make my own hazelnut butter - instructions in the recipe!

  12. Lanny says

    November 25, 2016 at 11:20 pm

    Hiya, wondering what C stands for in a measurement, is it a Cup? I’m assuming where i’m from uses a different measuring system :)

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