Chocolate Mousse Tart
I love chocolate mousse, but I didn't think it could be possible for it to become even better than it already is. Boy was I wrong. When you put chocolate mousse in a tart shell you are in for a treat, and I have quite a few people who can back me on this
Isn't she not a glorious sight? Well, at least I think so. This was made in partnership with VGAN, but you can of course use any chocolate you prefer, one on the semi sweet side is a good option. I hope you try it out, and please let me know in the comments if you do!
- 220 grams oat flour
- 4 tablespoons coconut sugar
- Pinch of salt
- 6 tablespoons coconut oil (melted)
- 2 tablespoons agave syrup (add more if you want it sweeter)
- 300 grams silken tofu (see notes)
- 2 tablespoons peanut butter (sub another nut butter)
- 2 tablespoons agave syrup (add more if you want it sweeter)
- 140 grams vegan chocolate (melted)
- Splashes of soy milk
- Fresh berries, coconut flakes, cacao nibs, shaved chocolate etc
Preheat oven to 180°C
Combine everything together until you get a crumbly mixture that you can press together and it will hold its shape. Add more oil or sweetener if if it is not sticking together
Press it into the base and up the sides of a lined or greased 20cm in diameter round baking tin
Bake for 20-25 minutes, or until edges are golden. Let it cool in the tin while you make the filling
Blend everything together until smooth and creamy. It should be thick, but still pourable
Add the mixture to your base, and smooth it out
Put everything in the fridge to set for minimum two hours. Decorate before serving and enjoy!
Silken tofu is not the same as firm tofu. It has a smoother texture and will become super creamy when blended. You can often find it in the asian aisle at a well stocked supermarket or in an asian grocery store