Unexpectedly good days are the best days.
Start, though unpromising,
And dull, and sour,
Build so high, enough to turn in on itself.
Everything crumbles, and I,
Colour the dull until it’s bright;
Sugar the sour until it’s sweet.
And find sharing that reward
I prefer to be alone (almost always), but when I need good company I can find it. I’m thankful to the ones I can confide in without feeling guilty and embarrassed—and they are so few, but I never needed many.
So, this recipe is for N and C. It’s not nearly enough for your undying understanding and support. You must already know how much I cherish you both.
P.S. You can find me on twitter now @_ccookie! Enjoy the recipe!
Chocolate Hazelnut Mousse Slices
1 cup raw hazelnuts
6 medjool dates, pitted
1-1/2 cups raw hazelnuts
1/2-2/3 cup filtered water
4 medjool dates, pitted
3-4 Tbsp cacao powder
1/4 tsp stevia
CHOCOLATE GLAZE & GARNISH:
4 Tbsp virgin coconut oil, divided
1/4-1/3 cup raw cacao powder, divided
1) Line an 8-in. square dish with parchment paper and set aside.
2) FOR BASE: Pulse together hazelnuts and dates until you get a medium-fine meal. It should stick together well when you press it between your fingers. Scrape mixture into lined dish and press down evenly and firmly. Stick it in the freezer for a couple minutes.
3) FOR GLAZE: Melt 2 Tbsp of the coconut oil and whisk in 2-3 Tbsp of the cacao until you get a thin glaze. Pull the pan from the freezer and quickly spread the cacao glaze evenly over the base. Stick it back in the freezer or refrigerator.
4) FOR MOUSSE FILLING: In the bowl of your food processor, add all ingredients and process until you get a homogenous, thick, mousse-like mixture (start off with 1/2 cup of water and add more as needed). Evenly spread the mousse over the glaze (which has set by now). Put it back in the freezer.
5) FOR GARNISH: Melt the remaining 2 Tbsp coconut oil and whisk in the rest of the cacao. Evenly pour it over top of the cold mousse. If you would prefer to make a fancy design with the glaze (like ribbons of chocolate!), you will need it to be thicker. Try using only 1 Tbsp of coconut oil with the same amount of cacao powder.
6) Put the dish back in the fridge until completely chilled and glaze on top has set. Cut into 18 slices. Store, wrapped, in the fridge no more than 6-7 days.
Yield: 18 slices (bars)