Chocolate bomb

Steal the show with this festive chocolate bomb.

A perfect end to a festive evening, with rich flavors of pistachio, almonds and chocolate.

About 8pcs

Ingredients for the cake base

  • 50 g almond flour
  • 100 ml almond milk
  • 50 g all purpose flour
  • 50 ml of sunflower oil
  • 20 ml apple cider vinegar
  • 1 tl. vanilla extract 
  • 30 g custard powder
  • 8 g baking powder
  • 125 g sugar
  • pinch of salt

Chocolate mousse

  • 250 ml vegan whipped cream
  • 100 g dark chocolate
  • 2 el. La Vida Vegan hazelnut chocolate spread

Chocolate icing

  • 130 g La Vida Vegan hazelnut chocolate spread
  • 100 g dark chocolate
  • pinch of salt


  • pistachio nuts


  1. Preheat the oven to 180 ° C. Cover a baking tray with baking paper.
  2. Combine the almond milk, oil, vinegar and vanilla extract in a bowl and stir well. Leave this for a while until the almond milk starts to clump.
  3. Sift the flour, custard powder and baking powder into another bowl.
  4. Add the almond flour and sugar and stir all dry ingredients together well.
  5. Pour the liquid into the dry ingredients and beat until smooth.
  6. Divide the batter over the baking tray and bake for about 20 minutes. Let it cool down.
  7. Prepare the chocolate mousse.
  8. Melt the dark chocolate and La Vida Vegan hazelnut chocolate spread au bain-marie. Do not let the chocolate get warm, it just needs to melt.
  9. First pipe a bit of whipped cream into the melted chocolate and spread gently.
  10. Then empty the aerosol, add a pinch of salt and spatula until smooth.
  11. Fill the silicone mold with the chocolate mousse and leave to harden, covered, in the freezer for at least 2 hours.
  12. Heat the La Vida Vegan hazelnut chocolate spread and dark chocolate au bain-marie and stir until smooth.
  13. Cut rounds circles? out of the cake base and place on a wire rack.
  14. Remove the frozen chocolate bombs from the mold and place them on the cake bases.
  15. Cover the bombes with chocolate glaze, garnish with pistachio nuts and place the bombs in some chopped pistachio nuts.