Description
This Vegan Nutella Espresso Cheesecake Mousse is a rich, creamy, and decadent plant-based dessert combining the bold flavors of espresso with homemade hazelnut chocolate spread. Perfectly smooth and dairy-free, it uses soaked cashews for a luscious mousse texture, topped with a velvety nutella layer made from roasted hazelnuts and dark chocolate. A sophisticated, guilt-free treat that can be prepared ahead and enjoyed chilled.
Ingredients
Scale
Espresso Cheesecake Mousse
- 1 1/4 cups raw cashews (soaked for 8 hours or overnight and drained)
- 1/2 cup canned full-fat coconut milk
- 3 tablespoons coconut nectar or maple syrup
- 3 tablespoons fresh lemon juice
- 1.5 teaspoons pure vanilla extract
- 1 teaspoon espresso powder
- A pinch of fine sea salt
Nutella
- 2 cups hazelnuts
- 1 teaspoon pure vanilla extract
- 1/4 – 1/2 teaspoon fine sea salt (to your taste)
- 2/3 cup oat milk (or another creamy plant-based milk)
- 4 ounces 60% dark chocolate, chopped
Toppings (Optional)
- Ground cinnamon
- Flaky sea salt
Instructions
- Prepare the Espresso Cheesecake Mousse: Add the soaked cashews to a food processor or high-powered blender and blend for 30 seconds until broken down. Add the remaining mousse ingredients—coconut milk, coconut nectar or maple syrup, fresh lemon juice, vanilla extract, espresso powder, and a pinch of sea salt—then blend for 2-3 minutes until the mixture is very smooth, thick, and creamy. Scrape down the sides as needed to ensure uniform texture.
- Refrigerate the Mousse: Transfer the mousse to a container and refrigerate while you prepare the hazelnut Nutella spread. This chilling step helps the mousse thicken and develop its texture.
- Roast the Hazelnuts: Preheat your oven to 350°F (176°C). Spread the hazelnuts evenly on a rimmed baking tray and roast them for about 10 minutes, or until lightly browned and fragrant. Remove the tray and allow the hazelnuts to cool slightly.
- Remove Hazelnut Skins: Place the warm hazelnuts on a clean kitchen towel and wrap it into a bowl shape. Rub vigorously to loosen and remove as much of the skins as possible, though it’s fine if some skins remain for added flavor and texture.
- Make Hazelnut Butter: Transfer the peeled hazelnuts to a food processor or high-powered blender. Process continuously for around 6-10 minutes until the nuts break down into a smooth, creamy butter. This may require pausing occasionally to scrape the sides.
- Melt the Chocolate Mixture: Set up a double boiler by bringing a few inches of water to a simmer in a saucepan. Place a heatproof glass bowl on top of the saucepan ensuring it does not touch the water. Add the chopped dark chocolate, oat milk, vanilla extract, and sea salt into the bowl. Whisk frequently until the chocolate is fully melted and smooth.
- Combine Nutella Ingredients: Pour the melted chocolate mixture into the food processor with the hazelnut butter. Blend briefly until fully incorporated, resulting in a smooth, creamy Nutella spread.
- Assemble and Serve: Spoon a layer of Nutella into serving glasses or bowls, then top with the chilled espresso cheesecake mousse. Garnish with ground cinnamon and flaky sea salt if desired. Serve immediately or refrigerate until ready to enjoy.
Notes
- Soak cashews overnight or for at least 8 hours to achieve a smooth, creamy mousse texture.
- If hazelnut skins are difficult to remove, don’t worry if some remain—they add flavor and rustic texture.
- You can substitute coconut nectar with maple syrup for sweetness.
- Use any creamy plant-based milk if oat milk is unavailable.
- The mousse and Nutella can be prepared in advance and stored separately in the refrigerator for up to 3 days.
- This recipe is naturally gluten-free and vegan.
- Prep Time: 15 minutes (plus 8 hours soaking time for cashews)
- Cook Time: 15 minutes (10 minutes roasting hazelnuts + 5 minutes melting chocolate and blending)
- Category: Dessert
- Method: Blending
- Cuisine: Vegan, Plant-Based
Keywords: Vegan Nutella, Espresso Cheesecake Mousse, Dairy-Free Dessert, Plant-Based Dessert, Hazelnut Chocolate Spread, Vegan Cheesecake
