Sea Salt Hazelnut Mocha Recipes

SEA SALT HAZELNUT MOCHA

Steps:

• Turn the Keurig coffee maker on and let it preheat.
• Scoop the Creamer into the coffee mug. Break off one row (3 squares) of a Sea Salt Dark Chocolate Bar and set it aside.
• Place the coffee pod into the Keurig and select "full cup" brew mode.
• Once the coffee is brewed, use the chocolate as a stir stick, which will allow it to melt into the drink.
• Use a Bulletproof frother to make the mocha extra creamy before you start sipping.

MOCHA HAZELNUT CAKE

Steps:

• Preheat the oven to 325°F. Lightly oil two 9-inch cake pans with canola oil spray and line the bottoms with parchment paper.
• To make the cake, using an electric mixer beat the 4 egg yolks, the 2 whole eggs, 6 tablespoons of the agave nectar, and the orange zest until creamy and pale in color, about 1 to 2 minutes. Gradually stir in the hazelnuts until mixed evenly. In a separate bowl, beat the 4 egg whites at medium high speed until soft peaks form, about 2 minutes. Add the remaining 2 tables-poons agave nectar and beat until slightly stiffer peaks form, another 1 to 2 minutes. (Do not overmix.) Gently fold the beaten egg whites into the hazelnut mixture. Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centers of the layers comes out clean. Remove from the oven and let rest for 5 minutes. Invert onto a cooling rack and peel off the parchment paper. Let cool completely.
• Prepare the filling by blending the tofu in a food processor until smooth and creamy, about 2 to 3 minutes. Add the butter substitute and agave nectar. Blend again until incorporated. Heat the soy milk in the microwave for 5 seconds, add the coffee substitute, stir to dissolve, and pour into the food processor. Add the cocoa powder, salt, and vanilla extract and blend until all the ingredients are well combined.
• To assemble the cake, top the cake layer with the filling and spread evenly with an offset spatula or knife. Top with the second layer and glaze with the ganache frosting by spooning it over the top and sides of the cake, smoothing it out with the spatula.

HAZELNUT MOCHA COFFEE

Steps:

• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Add sugar and cinnamon; cook and stir until sugar is dissolved. Pour over chocolate; stir with a whisk until smooth. Stir in liqueur., Cool to room temperature, stirring occasionally. Refrigerate, covered, until cold. Beat just until soft peaks form, about 15 seconds (do not overbeat). For each serving, spoon 1/4 cup into mugs. Top with 3/4 cup coffee; stir to dissolve. Top with whipped cream if desired.