Chocolate mousse, white chocolate creme and NO MYLK'N Chocolaty Bark

Prep Time 30 minutes
Cook Time --
Servings 6 small 250ml jars
As presented during the culinary demo by Marie-Josée Richer at Expo Manger Santé et Vivre Vert 2017. A delicious three-layer mousse with an almond and date crunchy crust, a decadent chocolate-hazelnut mousse and a rich white chocolate creme, topped with our super-popular NO MYLK'N hazelnut and crispy rice Chocolaty Bark!

How it's made: crunchy almond-date layer



  1. Roast the almonds in the oven or in a small pan for a few minutes. Stir often to make sure they don't burn.
  2. In a food processor, mix the almonds until coarsely chopped, then add the hazelnut butter and the Medjool dates. Mix again for a few seconds, until you obtain a sandy texture.
  3. Drop about 2 spoonfuls of the mix at the bottom of each jar, and refrigerate until it's time to assemble the mousse.

How it's made: chocolate-hazelnut mousse



  1. In a double-boiler, melt the chocolate and hazelnut butter together. Mix with a spatula. Temper for a few minutes.
  2. With an electric mixer or stand mixer, whip the aquafaba to soft peaks with the sugar, about 2-3 minutes.
  3. Delicately fold a third of the whipped aquafaba into the melted chocolate using a spatula, until there are no more white traces.
  4. Fold the rest of the aquafaba into the mixture carefully to keep a nice volume.
  5. Pour the mousse in the jars on top of the crunchy almond-date crust and garnish with some broken up No Mylk'n Chocolate Bark pieces. Let the mousse set in the fridge while you're preparing the white chocolate creme layer.

How it's made: white chocolate creme


  • 1 cup of
  • 1 cup of coconut milk
  • 1/4 cup of maple syrup
  • 1 ½ tsp soy or sunflower lecithin
  • 1/4 cup of coconut oil
  • 1/4 cup of organic raw cacao butter
  • 1/4 tsp of ground vanilla
  • 1 pinch of sea salt


  1. Soak the cashews for 30 minutes then drain.
  2. Blend all the ingredients together at high speed until you obtain a thick cream, about a minute.
  3. Pour the cream on top of the chocolate mousse layer. Cover each jar with plastic wrap and refrigerate several hours until set.
  4. Garnish with berries and more coarsely chopped No Mylk'n Chocolate Bark. Keep in the fridge covered with plastic wrap. Serve cold.

The mousses will keep up to 2 days in the fridge, but they will harden and won't be as creamy and soft.

Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.