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Healthy Nutella Mousse

A simple and decadent treat that is low in sugar and high in good fats and taste!
Prep Time20 mins
Cook Time10 mins
Total Time4 hrs 30 mins
Servings: 4



    Healthy Nutella Mousse

    • 1 Serve of Nutella approximately 250grams
    • 400 grams Coconut Cream the thickened part of an opened can of coconut cream or milk that has been left in the fridge overnight- you will need 2 400ml cans to get 400 grams
    • 1 Tablespoon Water
    • 1 1/2 teaspoons Gelatine
    • Optional: 2-3 teaspoons of Maple Syrup if you like your mousse sweeter.
    • Whipped Coconut Cream for serving
    • Cocoa for dusting


    • 120 grams raw Hazelnuts
    • 1 1/2 Tablespoons Cocoa
    • Dash of Salt
    • 2 teaspoons Vanilla Extract
    • 1/4 Cup Maple Syrup
    • 1/4 Cup Milk of choice



      Healthy Nutella Mousse

      • Place the Nutella and Cream in a saucepan over medium heat and stir until smooth and luke warm (approximately 4 minutes).
      • Meanwhile, sprinkle the gelatine over the water and allow to set.
      • Once the Nutella and cream have warmed and become smooth add the gelatine and stir until dissolved. Taste at this point and add additional maple syrup as required.
      • Allow the Nutella Mousse to cool slightly then pour into 4 serving glasses or bowls.
      • Place in the fridge and allow the mousse to set for 4-6 hours.
      • Serve with whipped Coconut cream and dust with cocoa.

      Healthy Nutella

      • Preheat the oven to 200C/400F.
      • Roast the hazelnuts for 8-10 minutes and remove from oven and allow to cool until they can be handled. Rub the hazelnuts with a paper towel or a tea towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.)
      • Add the nuts to a food processor and blend until the nuts have turned to butter (if this is not happening easily add the maple syrup to help soften the nuts).
      • Add all other ingredients and blend until smooth (this may take a few minutes)
      • Keep refrigerated if not using immediately.


      Adapted from Taste