dairy free chocolate
Print Recipe

Chocolate Mousse Tart

Prep Time5 mins
Cook Time15 mins
Total Time2 hrs 20 mins
Course: Sweet Treats
Cuisine: Dairy-free, Gluten-free, Vegan, Vegetarian
Servings: 12 people

Ingredients

Crust

  • 1 cup ground almonds
  • 1/2 cup gluten-free flour
  • 1/4 cup cacao
  • 1/4 cup coconut oil
  • 2 tbsp rice bran syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp instant coffee

Filling

  • 2 avocado
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp instant coffee
  • 1/4 cup cacao
  • 1/4 cup coconut milk
  • 1/4 cup rice bran syrup
  • 3 tbsp coconut oil
  • 2 cups raw cashews

Decoration

  • 35 g Cacao butter or coconut oil
  • 3 tbsp rice bran syrup or honey
  • 2 tbsp cacao
  • 1 punnet Fresh EDIBLE flowers

Instructions

Crust

  • Place all ingredients in a food processor and pulse until well combined.
  • Press into a flan tin, over the base and up the sides. I use a flan tin with a removable base to make it easier to serve the flan when it’s ready.
  • Bake the flan in a preheated oven at 180oC for 10 to 12 minutes.
  • Remove from the oven and cool to room temperature before putting the filling in.

Filling

  • Soak the cashews in 1 litre of boiling water for 1-2 hours to soften.
  • Drain the cashews and blend for 2-3 minutes in a food processor or blender with just enough water to make a smooth paste until smooth.
  • Add remaining ingredients and blend until smooth.
  • Place the filling into the cooled crust and smooth the top with a knife or spatula.
  • Refrigerate for 1-2 hours to set.
  • When set, decorate as desired.

Decoration

  • Place the cacao butter, rice bran syrup and cacao in a small pot. Over the lowest heat possible, gently melt them together.
  • Remove from the heat just before the last of the cacao butter has melted and whisk until smooth.
  • Place the melted chocolate into a small piping bag and drizzle over the tart (or you can drizzle it with a spoon if you prefer).
  • Decorate with the flowers and serve.