Donna Hay's chocolate mousse slice - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Donna Hay’ s chocolate mousse slice By You Magazine - October 7, 2018 Donna Hay’ s chocolate mousse slice is the perfect nutritious dessert recipe, with rolled oats, dates, cacao and coconut cream. From Modern Baking by Donna Hay MAKES 20 135g rolled oats 80g desiccated coconut 120g ground almonds 15 soft fresh dates (300g), pitted 80g unsalted butter, melted 50g raw cacao or cocoa powder, plus extra for dusting FOR THE CHOCOLATE MOUSSE TOPPING 2 x 400ml cans coconut cream, refrigerated overnight, see note 35g raw cacao or cocoa powder, sifted 40g icing sugar, sifted 1. Preheat oven to 160C/gas 2½. Line a 20cm x 30cm slice tin with nonstick baking paper. Place the oats, coconut, ground almonds, dates, butter and cacao in a food processor and process for 3-4 minutes or until the mixture comes together. Press into the base of the tin, using the back of a spoon, and smooth the top. Bake for 20 minutes or until firm. Set aside in the tin to cool completely. 2. To make the chocolate mousse topping, scoop the firm coconut cream from the top of the cans into the bowl of an electric mixer, discarding the liquid. Add the cacao and sugar and whisk for 1 minute or until combined and firm. 3. Spread the mousse topping on to the cooled base and refrigerate for 1 hour or until set.Remove from the tin, dust with extra cacao and slice to serve. NOTE Refrigerate the coconut cream for at least 6 hours or overnight to allow the cream to separate, and don’t shake before opening the cans. TIP Keep this slice refrigerated in an airtight container for up to 5 days. Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit mailshop.co.uk/books, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason (fortnumandmason.com for details) and The Soho Hotel (firmdale.com for details). And you can catch Donna on BBC Saturday Kitchen on 3 November. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved