• 1 cup granola

  • 1 cup oats

  • 1-2 tbs nut butter

  • 1-2 tbs maple syrup (can use honey if not vegan)

  • 1/4-1/2 cup nut milk (can use normal milk)


  • 1 can chickpeas (drained and dried)

  • 1 banana

  • 1/2 cup maple syrup (can use honey)

  • 2 tbs nut butter

  • 2 tbs cacao powder

  • 1/2-1 cup chocolate chips (melted) (can use milk chocolate)


Line a suitable cake tray with baking paper

Add all ingredients for the base to a food processor and blend until combined. You want a crumbly but slightly sticky mixture (ie. when its pushed together it holds)

When you are happy with the consistency, transfer the base into the baking tray. Use a second piece of baking paper over the top to spread and push down the mixture to create a base using your hands. Make sure you make it very compact to ensure it stays together.

Next, add all the ingredients for the mousse to a food processor (but the banana and chocolate) and blend until smooth. I recommend letting it blend for a while to make sure it’s a nice smooth consistency.

Add the banana and blend through until smooth.

Add melted chocolate and blend through.

Transfer mousse to cake tray and smooth across the base evenly.

Place in the fridge to let set (2 + hours) then cut into pieces and store in the fridge.


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