Donna Hay’s chocolate mousse slice

Donna Hay’s chocolate mousse slice is the perfect nutritious dessert recipe, with rolled oats, dates, cacao and coconut cream.

From Modern Baking by Donna Hay


135g rolled oats
80g desiccated coconut
120g ground almonds
15 soft fresh dates (300g), pitted
80g unsalted butter, melted
50g raw cacao or cocoa powder, plus extra for dusting

2 x 400ml cans coconut cream, refrigerated overnight, see note
35g raw cacao or cocoa powder, sifted
40g icing sugar, sifted

1. Preheat oven to 160C/gas 2½. Line a 20cm x 30cm slice tin with nonstick baking paper. Place the oats, coconut, ground almonds, dates, butter and cacao in a food processor and process for 3-4 minutes or until the mixture comes together. Press into the base of the tin, using the back of a spoon, and smooth the top. Bake for 20 minutes or until firm. Set aside in the tin to cool completely.
2. To make the chocolate mousse topping, scoop the firm coconut cream from the top of the cans into the bowl of an electric mixer, discarding the liquid. Add the cacao and sugar and whisk for 1 minute or until combined and firm.
3. Spread the mousse topping on to the cooled base and refrigerate for 1 hour or until set.Remove from the tin, dust with extra cacao and slice to serve.

NOTE Refrigerate the coconut cream for at least 6 hours or overnight to allow the cream to separate, and don’t shake before opening the cans.
TIP Keep this slice refrigerated in an airtight container for up to 5 days.

Modern Baking by Donna Hay will be published by Fourth Estate on 18 October, price £30. To pre-order a copy for £24 (a 20 per cent discount) until 21 October, visit, or call 0844 571 0640; p&p is free on orders over £15. Donna’s TV series Basics to Brilliance Kids continues on UKTV until 26 October; to be followed by Basics to Brilliance later in the year. To mark the publication of Modern Baking, she will be in London at the end of October for events at Fortnum & Mason ( for details) and The Soho Hotel ( for details). And you can catch Donna on BBC Saturday Kitchen on 3 November.