Choc Hazelnut Cheesecake Mousse

It’s not often that I share a sweet recipe on my blog and to be honest it probably a reflection of how much I eat sweet things which isn’t very often so there’s not a lot of photo opportunity! My opinion around sweets is actually that if you’re going to have it, indulge and just do it less often. We get caught up in making raw treats and sweets and let’s be honest they never actually taste as good (yep I said it!) and we often just use the ‘healthier version’ excuse to have them more often.

This recipe however can barely be called a sweet and is so nutritious I would actually eat it for breakfast. It’s packed with good fats, protein and my all time favourite ingredient cacao for an anti-oxidant and polyphenol boost. I made my own hazelnut butter by simply lightly roasting the nuts and blitzing them until they released their oil.

If you haven’t tried quark before it is like a mix between cream cheese and thick Greek yoghurt or some say labneh is the closest resemblance. Quark is fantastic because it’s got a good amount of protein for a dairy product and the best brands will contain cultures as well. The only three ingredients you should see on a label is organic whole milk, rennet and cultures. I personally love Barrambah Organics and Schultz Organics.

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Serves 1


3 tablespoons quark
1 tablespoon hazelnut butter
1-2 teaspoons maple syrup (2 if you prefer it sweeter)
3 teaspoons cacao powder
Toasted hazelnuts to serve (optional)


Place all ingredients into a food processor and mix until smooth. Spoon into a bowl and top with nuts to serve id desired.

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