Vegan Chocolate Mousse Tart
Vegan Chocolate Mousse Tart
YIELD: 9 inch tart
TIME: 30 min + 4hrs chilling time
Ingredients
Chocolate Mousse Filling :
300g ( 1 2/3 cups) Lily’s Dark Chocolate Chips
300g silken tofu
110ml (1/2 cup) organic full fat coconut milk
2 tbsp nut butter (I chose hazelnut spread)
For the Crust:
1 cup almond flour
1 cup walnuts
1/3 cup cocoa powder
1 cup dates
2 tbsp nut butter (I chose hazelnut spread)
pinch of sea salt
Strawberries, blackberries, raspberries and coconut strips for decoration
Preparation
Step 1:
For the crust: Submerge dates in hot tea water for about 5 minutes. In a food processor or blender add almond flour and walnuts and blend until broken down. Take out dates from hot water and add to food processor along with cocoa powder, nut butter and sea salt. Process everything well. Scrape down the sides in between pulsing so that everything is mixed properly.
Step 2:
Spread pie mixture evenly in a 9 inch non-stick pie tart shell. With your hands, start by pressing firmly in the centre and work your way on to the sides. Chill pie crust in the fridge until ready to assemble.
Step 3:
For the chocolate mousse filling: Melt chocolate chips over a double boiler . If you’re not sure how to use the double boiler (bain marie) method watch the video underneath.
Step 4:
Blend tofu, coconut milk, nut butter and melted chocolate in a blender until smooth. Scrape the sides in between blending to ensure the mousse is smooth.
Step 5:
Pour the mousse into the crust.
Smooth the surface with a flat spatula or the back of a spoon.
You can be creative with your design if you like.
Lightly tap the tart on a work surface to release any air bubbles. Chill the tart for at least 4 hours. Cut and serve with berries, coconut strips and coconut whipped cream (optional).
