Vegan Nutella Espresso Cheesecake Mousse

🥘 Ingredients

• raw cashews 1 ¼ cup
• full-fat coconut milk ½ cup
• coconut nectar or pure maple syrup 3 tbsp
• fresh lemon juice 3 tbsp
• pure vanilla extract 1 ½ tsp
• espresso powder 1 tsp
• A
• raw hazelnuts 2 cup
• pure vanilla extract 1 tsp
• fine sea salt 0.25-0.5 tsp
• oat milk or another creamy plant-based milk 0.67 cup
• 60 to 70% dark chocolate 4 oz
• Ground
• Flaky

1. 1

   For the espresso cheesecake mousse: raw cashews , full-fat coconut milk , coconut nectar or pure maple syrup , fresh lemon juice , pure vanilla extract , espresso powder , A pinch of fine sea salt. For the nutella: raw hazelnuts , pure vanilla extract , fine sea salt , oat milk or another creamy plant-based milk , 60 to 70% dark chocolate . For the toppings (optional): Ground cinnamon, Flaky sea salt.
2. 2

   Prepare the Espresso Cheesecake Mousse: Add the soaked cashews to a high-powered blender or food processor and blend for 30 seconds until broken down. Add the remaining ingredients for the mousse and blend until the mixture is smooth, thick, and creamy, scraping down the sides as needed. It will take about 2-3 minutes.
3. 3

   Refrigerate the mousse while you prepare the Nutella. It will thicken slightly.
4. 4

   Prepare the Nutella: Preheat the oven to 350°F / 176°C. Place the hazelnuts on a rimmed sheet pan and spread out evenly. Roast in the oven for 10 minutes or until lightly browned and very fragrant. Allow the hazelnuts to lightly cool.
5. 5

   Place the hazelnuts on top of a clean kitchen towel and wrap into a ball. Rub vigorously to remove the hazelnut skins. It’s not necessary to remove all the skins.
6. 6

   Place the hazelnuts in a high-powered blender or food processor until it turns into nut butter. This can take up to 10 minutes depending on the quality of your food processor. Mine took only about 6-7 minutes.
7. 7

   While the hazelnuts are blending, prepare a double boiler. Add a few inches of water to a saucepan and bring to a simmer. Nestle a heatproof glass bowl that sits on top of the saucepan without touching the water to create a double boiler. Add the chopped chocolate, oat milk, vanilla, and sea salt to the bowl. Allow the chocolate mixture to melt, whisking frequently until smooth and all the chocolate pieces have melted.
8. 8

   Pour chocolate mixture into the food processor or blender with the hazelnut butter and briefly puree until smooth, creamy, and all the ingredients are incorporated.
9. 9

   When ready to serve, spoon a little Nutella into a glass, then layer the refrigerated espresso cheesecake mousse on top. Top with cinnamon and flaky sea salt, if desired.