5.0 from 15 votes
Vegan Nutella Espresso Cheesecake Mousse
Bring something special to the table with this well-loved recipe.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 8 to 10
Calories: 449 kcal
Course:
Dessert , Breakfast
Cuisine:
Italian-American Fussion
Ingredients
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 ingredients for the mousse and blend until the mixture is smooth, thick, and creamy, scraping down the sides as needed. It will take a 2-3 minutes.
- Refrigerate the mousse while you prepare the Nutella. It will thicken slightly.
- Prepare the Nutella: Preheat the oven to 350°F/176°C. Place the hazelnuts on a rimmed baking tray and spread out evenly. Roast in the oven for 10 minutes or until lightly browned and very fragrant. Allow the hazelnuts to lightly cool.
- Place the hazelnuts on top of a clean kitchen towel and wrap into a bowl. Rub vigorously to remove the hazelnut skins. It’s not necessary to remove all the skins.
- Place the hazelnuts in a food processor or high-powered blender 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.
- 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 on top of the double boiler. Allow the chocolate mixture to melt, whisking frequently until smooth and all the chocolate pieces have melted.
- 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.
- 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.
Cup of Yum
Notes
- *If you forgot to soak your cashews overnight, you can soak them in boiling water for 1 hour.
Nutrition Information
Calories
449kcal
(22%)
Carbohydrates
26g
(9%)
Protein
10g
(20%)
Fat
36g
(55%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
20g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
250mg
(10%)
Potassium
508mg
(15%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
53IU
(1%)
Vitamin C
4mg
(4%)
Calcium
92mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 449
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 36g | 55% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 250mg | 10% |
| Potassium | 508mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.