Now I'm not one to toot my own horn but hey I'm going to toot it because these were something else. So toot toot guys 😝 Mini mousse three layer no bake marble cakes complete with a white, milk and dark chocolate swirl filling and a decadent chocolate nut base that will blow your socks off! 😎🙊⁣ ⁣ Base:⁣ ▪︎1/4 cup hazelnuts⁣ ▪︎ 1/4 cup cashews⁣ ▪︎ 5 x dates⁣ 1 TBS coconut oil⁣ ▪︎1 TBS buckinis⁣ ▪︎1 TBS cocao powder⁣ ⁣ Cashew Vanilla Filling:⁣ ▪︎1 1/4 cup cashews (soaked 4 hours)⁣ ▪︎1/2 cup coconut cream (chilled)⁣ ▪ 1 tsp vanilla⁣ ▪︎1 scoop @macr0mike @noashealthyeats white choc protein ⁣ ▪︎1/2 cup rice malt syrup⁣ ▪︎1/4 cup cacoa butter⁣ ⁣ Additional:⁣ ▪︎50g dark chocolate⁣ ▪︎1/4 cup almond milk/coconut milk⁣ ▪︎1 TBS cacao powder⁣ ⁣ Method:⁣ ⁣ 1.Line 2 x 10cm round springform tins with baking paper. ⁣ 2. Place the dry ingredients into a @vitamix or food processor and process until crumbly. Add your dates and process until it forms a soft dough.⁣ ⁣ 3. Press the mixture into your lined cake tins, use a spatula to flatten the mixture evenly across the bottom. Place in the fridge to set.⁣ ⁣ 4. To make the marble mixture, process all the ingredients from the cashew filing mixture in a food processor until smooth and free of lumps. This will usually take a few minutes. ⁣ ⁣ 5. Divide the mixture between 3 x bowls. Melt your dark chocolate and allow to cool before adding the chocolate to one of your vanilla bowls, mix well and add a few TBS of plant milk so the mixture has a smooth & runny texture. For the second bowl add a TBS of cocao powder, a few TBS of plant milk and mix well, it should be runny and glossy. ⁣ ⁣ 6. Drop a TBS of the vanilla mixture onto the bottom of your cake base, tap the pan slightly on the bench. Repeat with the light choc mixture and repeat with the dark choc mixture on top. Repeat the process, dropping in one TBS on mixture at a time in the centre on top of each other until you have run out of mixture from all 3 x bowls. Using a skewer, draw a figure 8 through the mix and place the cake in the freezer for 4 hours or overnight until set.⁣ ⁣ Once frozen, top with piped coconut cream & chocolate & allow to thaw for 15 mins before serving 🥄