hazelnut chocolate mousse pie. bam!

this is incredibly delicious and decadent. if you love someone, feed it to them as a show of gratitude. if you dislike someone, feed it to them to build a bridge. 

crust

2c roasted hazelnuts

1c oats

2Tbs chia seeds

4Tbs flax meal

2Tbs nuttelex (coconut oil would probably work too)

pinch of salt

2Tbs brown sugar

mousse

450g silken tofu 

1 Tbs cocoa powder

200g chocolate- I use dark but anything works

1 tsp pure vanilla extract

0.25tsp salt

3Tbs sweetener- I use rice malt syrup or brown sugar

80ml strong espresso or brewed coffee (approx 2 shots)

1Tbs agar powder

food process the hazelnuts into a fine meal, then do the same for the oats; mix these together in a medium bowl then mix in the chia and flax. melt the nuttelex/coconut oil, add to the nut mix and stir in the salt and sugar until well combined. press firmly into the base and up the sides of a 20-25cm springform tin or pie dish; cover and refrigerate for at least 2 hours. 

gently melt chocolate in microwave or in a bain marie on stove top. in a small saucepan, whisk the coffee and agar over low-medium heat for a minute or so until gel starts to form. add all ingredients to the bowl of a food processor and blend until very smooth. pour into prepared crust, decorate with roasted whole hazelnuts, berries, shaved chocolate, or cocoa powder, and refrigerate for at least 2 hours (best overnight).