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Home » Dairy Free Recipes » Vegan Mocha Walnut Mousse Slice

Vegan Mocha Walnut Mousse Slice

Puddings and Desserts, Recipes

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My recipe for this vegan and gluten free Mocha Walnut Mousse Slice has been in the making for a considerable time, both in my head and in practice. This recipe was originally developed in conjunction with a company that sell various flours, nut flours and cocoa goods. It was a lovely recipe but not at all in keeping with my principles that

Life’s a drama, gluten free doesn’t have to be

– Glutarama, me!

Whilst the ingredients were lovely, they were not the cheapest and not the easiest to source in any supermarket. Besides, I knew I could make my original recipe better than great. I could make it amazing.

Mocha Walnut Mousse Slice made with a gluten free biscuit base and vegan mocha mousse topping

What is my Mocha Walnut Mousse Slice?

Good question. Did you know the most difficult challenge isn’t always the recipe development. The hardest part can be naming the blooming thing! I’ve searched the interweb and can’t find anything similar so struggled to work out how to describe this dessert in one neat title.

Is it a mocha walnut mousse? Technically no. It’s not a mousse because there are no eggs in it so no whipped egg white to add the tell tale bubble texture. Yet this dessert has a distinct mousse texture to it.

It is a walnut and mocha cheesecake? Again no. There’s no cheese in this, dairy free or not, but it is a luxurious creamy layer smoothed over a delicious biscuit base.

Is this a walnut biscuit? Not really. Not a biscuit as you would expect, as it’s mainly ground walnuts with a bit of rice flour, sugar and dairy free butter.

Maybe this dessert is best categorised as something you’d expect to see in a patisserie. Something a bit different, a bit special. All this decadence but still really simple to make with easily sourced ingredients.

Size matters?

In the accompanying photos I have portioned this Mocha Walnut Mousse Slice into 9 squares. Now I may be getting a bit too old for these sized portions but that was a rather large slice to deal with in one go. The family all agreed that these would still hit the spot if you cut each 9th into two. This would give you 18 finger slices and given the richness I think you may agree. Besides, you can always go back for another slice right?

How to make the Walnut Biscuit Base

The walnut biscuit base is made with 4 ingredients; ground walnut, rice flour, caster sugar, butter (I use dairy free Flora Butter blocks). I also add a bit of psyllium husk to help with the binding.

Another ingredient that helps with the binding is the rice flour. Rice is a very glue-like ingredient when it absorbs liquid. This is why I decided to use rice flour instead of plain gluten free flour.

The ingredients are all blitzed together in a blender and smoothed flat in an 8 inch square tin to create the biscuit base.

Then I bake the base for 20 minutes. This cooks the rice and walnuts and takes away the bitter taste you can sometimes get from walnuts. Then the base is left to cool ready for its Mocha Walnut Mousse topping.

Mocha Walnut Mousse Slice made with a gluten free biscuit base and vegan mocha mousse topping

How to make the Walnut Mousse Topping

To make the Mocha Walnut Mousse topping I use more ground walnuts, a little caster sugar, instant coffee dissolved in boiled water, butter (again I use Flora), soya cream, dark chocolate and cocoa powder.

All the ingredients are easily sourced, you probably have quite a few in your store cupboard already anyway.

The ingredients are all gradually added and whipped together to create a thick creamy pourable dessert topping.

How can a Mousse be vegan and have no egg?

This is the magical element of this recipe. Somehow, don’t ask me how, the walnuts aid the thickening process of the cream, chocolate and butter and activate in the creamy mixture to create a light fluffy texture – crazy right?

It may have something to do with the extremely high levels of fibre in walnuts?

This may be why so many vegan recipe developers use cashew nuts in their cheesecakes. To create a creamy flavour but add a lightness to the whipped topping?

Who knows…do you? If you understand the science behind this nutty behaviour then feel free to enlighten us in the comments. I’ll even add your sciency knowledge to the post.

Mocha Walnut Mousse Slice made with a gluten free biscuit base and vegan mocha mousse topping

Do I have to prebake the Walnut biscuit base?

Making this Mocha slice without baking the biscuit base is possible. However, the walnuts are very fatty and ideally need to be cooked off a bit. As mentioned , the nuts also have a slightly bitter taste and baking them softens the flavour making it less over powering. The flavour in the mousse isn’t a problem as it offsets perfectly against the coffee and chocolate.

Can I make this Mocha Mousse Slice with different nuts?

You can make this Mocha Walnut Mousse Slice with different nuts, of course then it won’t be a walnut slice any more (Obviously – you have to say that in the style of Severus Snape).

If you do plan to swap out the walnuts might I suggest you use equally fatty and creamy nuts such as pecans, hazelnuts or cashews.

The pecans will add a delicious caramel-like sweetness. Hazelnuts will add a warm Nutella style twist. Alternatively, the cashews will be super creamy but understated in flavour making the mocha flavours shine through even stronger.

Mocha Walnut Mousse Slice made with a gluten free biscuit base and vegan mocha mousse topping

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WHAT IS THE BEST DAIRY FREE CREAM?

Getting vegan bakes and desserts right takes time. You need to ensure that where dairy fat is removed, you replace it with something similar. Likewise, eggs are like the mortar of baking. Without these important building blocks you find that cakes are either solid or crumble. Desserts are too soft and unstable and generally success in the kitchen is a game of chance.

Here’s where I step in, I’ve done all the hard work, failed all the many fails so that you don’t have to. If you ever have any questions regarding gluten free, dairy free and vegan baking please do not hesitate to ask in the comment below or email me direct [email protected].

If you’re keen to find out more, head over to my post Ingredients and Simple Recipes for a Gluten Free Veganuary even if it’s not Veganuary when you read this, the post is packed with tips and tricks to help you to understand the ingredients I use in my baking and more importantly why. Once you understand what each element does, you’ll be far more confident to head off and make your own new baking discoveries

Dairy Free / Vegan Creams

I get asked ‘what is the best dairy free cream to use’ a lot, so I’ve added some advice here.

Baked recipes
If using cream alternatives in baked recipes the type of cream matters less but care needs to be taken when cooking it as dairy free cream can still split like dairy cream. Therefore you are free to use any of the following brands; Elmlea (single or double), Alpro (single), Food Heaven – Heavenly (Sweetened or Unsweetened), Coconut Cream (any % or coconut extract)

No Bake recipes
Usually in a no bake recipe the cream you add is part of the building block to add structure. For example whipped cream in a Victoria Sponge Gateau. For this reason you need to use a dairy free cream that has the highest fat content so a double cream (Elmlea produce double plant cream) or a Coconut Cream that has 60+ of coconut extract. However, Heavenly also behaves well when whipped.

Ice Creams
I have made my ice creams with all the dairy free creams mentioned above, single, double, high fat, low fat and all work because I always add a little dairy free butter to stabilise the structure so you can use all types of plant/soya/coconut dairy free creams.

Mocha Walnut Mousse Slice made with a gluten free biscuit base and vegan mocha mousse topping

How should I store this Mocha Walnut Slice?

I store my mocha slices in a Tupperware container in the fridge. This dessert is best if made a day in advance to give the mousse time to thicken and mature in flavour.

The dessert actually gets better with age and the coffee, chocolate and walnut flavours build in strength and create a more delicious flavour sensation. I’ve still had a slice or two remain perfectly edible after 5-6 days.

More delicious gluten free dessert recipe inspiration

  • Chocolate Orange Ganache Tart - Gluten Free, Dairy Free and Vegan
    No Bake Chocolate Orange Tart (GF, DF, Ve)
  • Mocha Cake; gluten free, egg free, dairy free, vegan
    Mocha Cake (GF, DF, Ve)
  • Baileys Baked Cheesecake
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Vegan Mocha Walnut Mousse Slice Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Mocha Walnut Mousse Slice made with a gluten free biscuit base and vegan mocha mousse topping

Vegan Mocha Walnut Mousse Slice

Glutarama
Rich and decedent mocha cream on a walnut biscuit base and topped with dark chocolate and dusted with cocoa, this is not your everyday teatime treat. Not only is it delicious but it's also gluten free, dairy free and vegan too.
5 from 13 votes
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
chilling time 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Course Tea Time, Treat
Cuisine Vegan
Servings 18 finger slices
Calories 290 kcal

Ingredients
 
 

Walnut Biscuit base

  • 150 g walnuts ground
  • 150 g rice flour
  • 100 g caster sugar
  • 80 g melted butter I use Flora plant butter blocks
  • ½ tbsp psyllium husk powder (optional) Optional but aids with binding

Mocha Walnut Mousse topping

  • 350 ml soya cream or usual dairy free alternative
  • 100 g walnuts ground
  • 50 g caster sugar
  • 100 g softened butter
  • 1 tbsp instant coffee
  • 1 tbsp boiled water
  • 100 g dark chocolate I used Bournville (has a may contain for milk)
  • 2 tbsp cocoa powder

Chocolate decoration

  • 2 tbsp cocoa powder to dust the walnut mousse slice
  • 9 chocolate coated walnuts optional

Instructions
 

To make the walnut biscuit base

  • Add the flour, ground walnuts, sugar and psyllium husk (if using) to a large mixing bowl, I used my Kenwood with a dough hook.
  • Next add the melted butter and mix until the mixture starts to come together. it will form a crumbly dough.
  • The squeeze test will indicate if the dough is the right consistency. Just squeeze a teaspoon of the mixture in your fist if it holds its shape it's good to go.
    TOP TIP: if the mixture is too crumbly add a table spoon or two of hot water and remix.
  • There's no need to rest this dough in a fridge you can press it into your 8" square tin straight away. Use the back of a spoon to tease the walnut biscuit dough into the corners and smooth the surface flat.
  • Place the biscuit base in the oven on 180°C | 160°C fan | 350°F | Gas 4 for 20 mins making sure the edges do not burn.
  • Allow to cool completely. Whilst this cools set to work on your mocha mousse topping.

Making the mocha mousse layer

  • Dissolve the coffee granules in the boiling water and leave to cool a little. 
  • In a mixer add the cream, coffee, sugar and softened butter and whisk on a high setting until thick. Let the mocha mixture stand for 10 mins to thicken a little more.
  • Next fold in the ground walnuts.
  • Pour the mocha mixture over the cooled biscuit base and pop into the fridge for at least 30 mins to harden.
  • Remove from the fridge and dust with cocoa powder. Return to the fridge and leave for an hour or two before serving.
    TOP TIP: this dessert is best served 12-24hrs later.

Notes

The photos show a portion cut into 9ths, this is a rather rich dessert and would be equally as satisfying if cut into 18ths so cut the square 4x into nine and then divide each square into two rectangular finger slices.

Nutrition

Nutrition Facts
Vegan Mocha Walnut Mousse Slice
Amount per Serving
Calories
290
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
6
g
30
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
6
g
Cholesterol
 
12
mg
4
%
Sodium
 
99
mg
4
%
Potassium
 
175
mg
5
%
Carbohydrates
 
23
g
8
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
4
g
8
%
Vitamin A
 
306
IU
6
%
Vitamin C
 
1
mg
1
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coffee, Dairy Free, Egg Free, Gluten Free, Mocha, Vegan, Walnut
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
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Mocha Walnut Mousse Slice made with a gluten free biscuit base and vegan mocha mousse topping

 

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.

For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.

So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!

29/11/2021 · 41 Comments

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5 from 13 votes (1 rating without comment)

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Comments

  1. Michelle says

    13/08/2022 at 6:21 am

    I’m so incredibly excited I found you!❤️ I may actually find my joy of food again. This looks incredible I can’t wait to try it.😋😋

    Reply
    • Glutarama says

      13/08/2022 at 9:15 am

      This comment makes my heart burst. THIS is exactly why I started Glutarama back in 2015 to share my recipes and love for free from food with others so they too can get their baking mojo back xxx

      Reply
  2. Kate - Gluten Free Alchemist says

    02/12/2021 at 9:41 am

    LOVE this Rebecca. One of the most tempting desserts I’ve seen in a long time. You had me at Mocha + Walnut. Utterly divine. Love the biscuit base against the creamy mousse. Simply fabulous.xx
    Thanks for sharing #CookBlogShare

    Reply
  3. Hanna Long says

    30/11/2021 at 12:05 pm

    wow! Looks delish! Thanks for sharing the recipe!

    Reply
  4. Jhuls | The Not So Creative Cook says

    13/02/2019 at 6:43 am

    This is such an amazing treat to enjoy! I love anything mocha & I am sure I would love this.

    PS: I am not sure if I am following you on Instagram – I will check later. x

    Reply
    • Glutarama says

      13/02/2019 at 8:35 am

      Thank you Jhuls, it’s a bit special and takes a bit more time than my normal bakes but its worth it.

      Reply
  5. Kate - Gluten Free Alchemist says

    29/10/2017 at 10:21 am

    Love this Rebecca. Gutted I missed the Indigo Herbs giveaway…. wish they’d gifted some to me!
    The flavours are perfectly me….. Bookmarked and dreaming! xx

    Reply
    • Glutarama says

      29/10/2017 at 10:41 am

      thank you Kate, hoping to run another one soon…If they’ll let me haha I’ll keep you posted sweetie xx

      Reply
  6. Angela / Only Crumbs Remain says

    23/10/2017 at 10:15 am

    I’m always so in awe of your bakes Rebecca – I mean baking free-from really takes a lot of understanding and knowledge of alternatives – I take my hat of to you :-) I love the sound of your walnut slices, they sounds absolutely perect to have one (or even two!) for elevenses! Thankyou too for joining in the fun with #BakingCrumbs.
    Angela x

    Reply
    • Glutarama says

      23/10/2017 at 10:23 am

      Aw bless you Angela, that’s made my morning, what a lovely thing to say…it does help that I really REALLY love to bake and don’t mind a fair bit of experimentation and fails along the way haha. Thank you for having me #BakingCrumbs xx

      Reply
  7. Charlotte oates says

    18/10/2017 at 1:29 pm

    This looks delicious, I love the sound of the walnut flour. I’ve not tried making my own chocolate before, it’s definitely something I’m going to put on my to-do list :-)

    Reply
    • Glutarama says

      18/10/2017 at 2:24 pm

      I loved making my own chocolate and now I’ve got all sorts of ideas in my head about fondant filled chocolates for Christmas! Great fun xx

      Reply
  8. Kat (The Baking Explorer) says

    18/10/2017 at 10:59 am

    This sounds absolutely yummy, what a fab idea!

    Reply
    • Glutarama says

      18/10/2017 at 2:24 pm

      Thank you Kat x

      Reply
  9. [email protected] says

    14/10/2017 at 1:32 pm

    This looks so nice – I love your photography as well. #bakeoftheweek

    Reply
    • Glutarama says

      14/10/2017 at 8:49 pm

      Aw that’s a really lovely thing to say, you’ve made my evening :-)

      Reply
  10. All That I'm Eating says

    13/10/2017 at 4:08 pm

    This looks so good! Love the sound of the walnut flour in the biscuit base.

    Reply
    • Glutarama says

      14/10/2017 at 8:51 pm

      Its a really lovely flour to work with actually, in this case it really complimented the mocha mousse topping

      Reply
  11. Mel says

    13/10/2017 at 12:18 pm

    Your Mocha slices look so so moreish! I love a dessert that includes a bit of a kick from coffee. It just works so beautifully with chocolate :)

    Reply
    • Glutarama says

      14/10/2017 at 8:52 pm

      Thank you Mel, I love mocha too xxx

      Reply
  12. Midge @ Peachicks' Bakery says

    13/10/2017 at 6:52 am

    **Reaches for the coconut cream & a fork** omg I have to make a Soyfree version for me it looks amazing!! X

    Reply
    • Glutarama says

      13/10/2017 at 8:50 am

      Thank you Midge, you’ll be able to make this soya free no problem xx

      Reply
  13. Jo Allison / Jo's Kitchen larder says

    12/10/2017 at 9:46 pm

    Super scrummy (as my 6 year old would say)! Love the idea of walnut flour, would definitely like to try it! Mocha, walnuts, fabulous flavours, would love a slice please! :) xx

    Reply
    • Glutarama says

      13/10/2017 at 8:50 am

      It’s a great combo isn’t it Jo …I love your 6yr old, I also say supper scrummy xx

      Reply
  14. jhuls says

    10/10/2017 at 1:01 pm

    I love anything mocha and this looks absolutely amazing! Thanks for sharing!

    Reply
    • Glutarama says

      11/10/2017 at 11:44 pm

      Thank you, mocha is a particular favourite of mine too

      Reply
  15. Chloe Wood says

    09/10/2017 at 9:24 pm

    Oh this looks scrummy! #FreeFromFridays

    Reply
    • Glutarama says

      11/10/2017 at 11:44 pm

      Thank you sweetie xx

      Reply
  16. Helen says

    09/10/2017 at 7:52 pm

    oh my, that looks amazing, especially because it’s GF & vegan, loving the sound of it!

    Reply
    • Glutarama says

      11/10/2017 at 11:45 pm

      That’s the best bit because EVEN I can eat it ;-)

      Reply
  17. Eb Gargano | Easy Peasy Foodie says

    09/10/2017 at 3:47 pm

    Oh, and forgot to say – so lovely to finally meet you properly last week! It was super fun meeting so many of the Free From Collective in one go…sorry I had to dash off. Hopefully next time I will get a bit longer to chat to you properly! Eb x

    Reply
    • Glutarama says

      09/10/2017 at 6:03 pm

      ..bless you, it was wonderful meeting you finally too. Everyone’s even more gorgeous and lovely than I’d imagined…as if that were possible. Until we meet again xxx

      Reply
  18. Eb Gargano | Easy Peasy Foodie says

    09/10/2017 at 3:42 pm

    YUM!! This sounds amazing :-D I love the idea of walnut flour – I am a big fan of walnuts, so I’d imagine I’d like the flour and I adore anything mocha, so this is right up my street! Eb x

    Reply
    • Glutarama says

      09/10/2017 at 6:01 pm

      Yay, glad you like the sound of this Eb, I can proudly confirm that it is delicious and WOULD be right up your street!

      Reply
  19. jenny paulin says

    08/10/2017 at 8:14 pm

    well they say that good things comes to those who wait, and your mocha walnut slices look like
    they were definitely worth waiting for. I love the idea of a walnut flour , such a great coloured dough.
    thank you for linking to #Bakeoftheweek x

    Reply
    • Glutarama says

      09/10/2017 at 8:43 am

      Thank you Jenny, it was lovely to get back into the flow of baking, thank you for having me on #Bakeoftheweek x

      Reply
  20. Cliona Keane says

    06/10/2017 at 1:02 pm

    This looks very delicious! Perfect for sitting around with girlfriends and a cuppa!

    Reply
    • Glutarama says

      06/10/2017 at 9:54 pm

      THAT is a comment I love to see, social eating with friends and a great cuppa xx

      Reply
  21. RACHEL BUSTIN says

    05/10/2017 at 2:32 pm

    This looks amazing!

    Thanks for joining us at #luckylinky x

    Reply
    • Glutarama says

      06/10/2017 at 9:56 pm

      Thank you Rachel, it is super scrummy. Thanks for having me xx

      Reply

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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