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Mocha Walnut Mousse Slice made with a gluten free biscuit base and vegan mocha mousse topping
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5 from 13 votes

Vegan Mocha Walnut Mousse Slice

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.
Prep Time15 minutes
Cook Time20 minutes
chilling time2 hours
Total Time2 hours 35 minutes
Course: Tea Time, Treat
Cuisine: Vegan
Keyword: Coffee, Dairy Free, Egg Free, Gluten Free, Mocha, Vegan, Walnut
Servings: 18 finger slices
Calories: 290kcal
Author: Glutarama

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

Calories: 290kcal | Carbohydrates: 23g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 99mg | Potassium: 175mg | Fiber: 2g | Sugar: 12g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg