Nature's charm coconut whipping cream and chocolate fudge sauce

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Ingredients: ( makes 5 inches ) 

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Crust ⁣

1 1/4 cups all purpose flour (150g) ⁣⁣

1/4 cup hazelnut meal (28g)⁣⁣

2 tbsp cocoa powder (15) ⁣⁣

1/4 cup powdered sugar (35g) ⁣⁣

90g cold dairy free butter⁣⁣

1/2 -1 tbsp cold hazelnut milk ⁣

1 tsp vanilla extract ⁣⁣

pinch of salt⁣⁣

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Chocolate rice krispie filling ⁣

1 cup Rice Krispie ⁣

1/2 cup coconut chocolate fudge sauce nature's charm⁣

60g melted dark chocolate ⁣

1/4 tsp sea salt ⁣

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Mousse⁣

1 can 400ml coconut whipping cream, chilled nature's charm⁣

150g melted dark chocolate ⁣

3 tbsp maple syrup ⁣

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Method: ⁣⁣

Preheat oven to 180c. In a food processor, combine crust ingredients and pulse to combined. ⁣⁣

Chill the dough in the fridge for 15 mins. Roll dough into a large rectangle. Cut out the circles of the chilled dough using a cake ring, cut long strips of dough. Lift the strips and place them on the inside of each cake ring. Bake for 15-18 mins. Let crust cool while preparing the fillings.⁣⁣

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Rice Krispie⁣

Combine melted chocolate and chocolate fudge sauce. Add rice Add Rice Krispie. Stir until well coated. Spread the coated rice krispie over the crust.⁣

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Mousse⁣

Scrape out the solid cream from the can coconut whipping cream. Beat with a mixer until creamy, add in melted chocolate, maple syrup and continue beating until incorporated. Pour mixture over the rice krispie. Place in the freezer for at least 4 hours or until set.