Gianduja Chocolate Mousse Cake [Vegan] – One Green Planet

1. Line a springform tin with baking parchment.
2. Pulse the bourbon creams till they resemble coarse sand. Add the chopped dates and pulse till combined.
3. Pour this sticky mixture into a bowl.
4. Add the hazelnut milk and mix it all together with your hands until you obtain a sticky batter.
5. Press this dough into the bottom of your springform tin, making it smooth and even.
6. Leave it to set in the fridge.

Gianduja filling

1. Place the hazelnuts, milk and maple syrup in a food processor and blend on a high speed until the ingredients have become a smooth paste. You will need a powerful processor or blender for this.
2. In a small saucepan over low heat, melt the chocolate and coconut cream together.
3. Be patient, or the chocolate will burn. It should look glossy, and it must not be allowed to bubble. When it has totally melted, pour the chocolate over the hazelnut paste and fold it in.
4. Pour the Gianduja mix into the springform tin. Smooth the top with your spatula.
5. Refrigerate until needed.

Chocolate ganache and decoration

1. In a bowl, whisk together the ingredients until evenly combined. Pour over the cake.
2. Leave the cake to set for at least 3 hours (overnight is always safest).
3. Carefully remove from the springform tin. Bejewel the sides of your cake with chopped hazelnuts by grabbing a handful of them and pressing them into the cake with the palm of your hand. This is messy but loads of fun.
4. Serve straight away.