Chocolate Mousse with dates/hazelnut Sprinkles 

A favorite dessert on repeat. 

Chocolate Mousse with Dates/Roasted Hazelnut Sprinkles (4-5 glasses)

  • 1.5 dl pitted dates
  • 175g roasted hazelnuts
  • Fresh raspberries 

-> Start with the sprinkles and roast the hazelnuts in the oven on 200 degrees C for about 10-12 minutes if you don’t have roasted ones ready. Let them cool down and then mix them together with the dates a little. It should still be chuncks for the crunchy texture. 

Then make the mousse by mixing all the rest of the ingredients in a mixer until smooth. 

Alternate the sprinkles, chocolate mousse and raspberries in high glasses. Put in the fridge for at least 15 minutes.  

This dessert is 100% free from gluten, dairy and added sugar. It’s also lchf,  lowcarb and vegan.

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