Now prepare the hazelnut cake recipe for the base of this cake by first sifting the flour, confectioner's sugar, baking
powder and hazelnut flour together (you will still add in the larger bits from the hazelnut flour that cannot get through the sieve)

Combine the flax meal with the warm water, whisk smooth then add the vanilla extract

With an electric mixer cream the slightly softened vegan butter with the granulated sugar on medium to high speed for about 3-5 minutes until fluffy

Now Add the flax paste mixture and whip on high speed for another 30 seconds

Add the sifted dry ingredients all at once and mix on medium to high speed to combine well.

Bake the batter in an 8" cake pan in a 350F preheated oven for approximately 15-25 minutes

When it is done baking and is semi cooled set up the ring mold on a parchment lined sheet pan with an acetate cake strip & set aside

Now prepare the mousse by combining the slightly melted hazelnut butter with the cocoa powder and whisk smooth to a paste

Melt both chocolates together and add the warm chocolate hazelnut butter and whisk smooth

Now add the hot plant milk to the chocolate mixture & whisk smooth

Open the cold cans of coconut milk and skim the fat from the tops (use coconut water that remains for another recipe or discard)

Whip the coconut fat to stiff peaks then fold it into the chocolate mixture

Pour the mousse into the prepared ring mold with the cake inserted into the bottom.

Freeze the cake for at least 4 hours or until it is firm enough to unmold

Meanwhile prepare the Vegan Ferrero Rocher truffles

Melt the vegan chocolate in a medium bowl add the warm plant milk, nut butter, vanilla & salt and whisk smooth

Refrigerate to set to a scoopable consistency then using a 1 Tablespoon scoop place 1 toasted hazelnut inside each scooped ball of ganache

Round to a ball and set onto a parchment lined sheet pan and then re roll each ball in the crushed wafers or toasted crushed hazelnuts

Prepare the icing ganache by combining the 4 ounces of semi sweet chocolate and ¼ cup almond milk together in a small sauce pot and whisk constantly to smooth and melted.

Cool slightly then pour over the mousse cake and decorate with the truffles