To celebrate our anniversary I wanted to make something special. And obviously I had to make enough for the children!
Looking back at the person I was on my wedding day feels like looking back at a long lost friend - I haven't caught up with her for a while, shared a joke (or a gluten and dairy pizza). Though she's changed a lot, one thing that has remained unwavering is her love of chocolate - albeit these days without the dairy and only a fraction of the sweetness.
The base ingredients make enough for plenty more than 4 servings but smaller amounts don't work so well in my food processor! Roll the rest into bliss balls or press tablespoonfuls into chocolate silicone moulds to use as decoration for the tarts. Alternatively use the lot to line a small cake tin and make one large tart for slicing.
NOTE: I use loose-base tart cases (or a loose-base cake tin) for easy removal. These are quite delicate with the mousse tops and will be difficult to remove from regular muffin tins or silicon moulds.
Anniversary Chocolate Mousse Tarts
Grain-free, Gluten-free, Dairy-free
Makes 4 tartlets or 1 larger tart
Ingredients:
Base:
3/4 cup (100g) raw unsalted brazil nuts (or other nut of choice)
1/2 cup (75g) unsweetened soft dates
1 tbsp blackstrap molasses
3 tbsp raw cacao
pinch of sea salt
Mousse top:
3/4 cup (approx 190ml) coconut cream (thick creamy part from top of a can of coconut milk)
1 cup (250ml) coconut milk (or nut milk if preferred)
1/2 ripe avocado flesh
4 tbsp (1/4 cup, 30g) raw cacao
4 tbsp (30g) ground chia seeds
2 tbsp (35g) raw honey or maple syrup if vegan
1 tsp vanilla extract
pinch sea salt
Optional garnish:
Homemade chocolate truffles, chopped pistachios, dried rose petals, chocolate drizzle
Instructions:
1. Make the base by combining all base ingredients in a food processor until it clumps together when spueezed.
2. Press a few heaping tablespoons in each loose-base tart case and compress with the back of a spoon to form a neat flat base. Alternatively line one larger cake/ tart tin with the base mix and press down flat. Refrigerate to set while making the mousse top. Roll any remaining base mix into bliss balls or press into chocolate silicone moulds and refrigerate.
3. In a high powered blender, combine all mousse ingredients until smooth and creamy. The chia seeds will continue to thicken the mix as they absorb the water.
4. Taste and adjust sweetness to taste with a touch more honey/maple syrup if required.
5. Retrieve tart bases from fridge and top with mousse.
6. Decorate with a bliss ball made from the base mix or a Scarily Delicious Chocolate Truffle (which I pressed into heart shaped silicone moulds here), rose petals and chopped pistachios.
7. If making chocolate drizzle (which I highly recommend!), combine in a small bowl:
1tbsp melted coconut oil
1tbsp tahini
1 tbsp honey
2 tbsp raw cacao
- Voila! Remove tarts from cases before drizzling over (the chocolate drizzle hardens in the fridge). Any leftover can be poured into silcone moulds and effectively becomes chocolate.
7. Store tarts in refrigerator until ready to serve.
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| Anniversary Chocolate Mousse Tarts |
Looking back at the person I was on my wedding day feels like looking back at a long lost friend - I haven't caught up with her for a while, shared a joke (or a gluten and dairy pizza). Though she's changed a lot, one thing that has remained unwavering is her love of chocolate - albeit these days without the dairy and only a fraction of the sweetness.
NOTE: I use loose-base tart cases (or a loose-base cake tin) for easy removal. These are quite delicate with the mousse tops and will be difficult to remove from regular muffin tins or silicon moulds.
Anniversary Chocolate Mousse Tarts
Grain-free, Gluten-free, Dairy-free
Makes 4 tartlets or 1 larger tart
Ingredients:
Base:
3/4 cup (100g) raw unsalted brazil nuts (or other nut of choice)
1/2 cup (75g) unsweetened soft dates
1 tbsp blackstrap molasses
3 tbsp raw cacao
pinch of sea salt
Mousse top:
3/4 cup (approx 190ml) coconut cream (thick creamy part from top of a can of coconut milk)
1 cup (250ml) coconut milk (or nut milk if preferred)
1/2 ripe avocado flesh
4 tbsp (1/4 cup, 30g) raw cacao
4 tbsp (30g) ground chia seeds
2 tbsp (35g) raw honey or maple syrup if vegan
1 tsp vanilla extract
pinch sea salt
Optional garnish:
Homemade chocolate truffles, chopped pistachios, dried rose petals, chocolate drizzle
Instructions:
1. Make the base by combining all base ingredients in a food processor until it clumps together when spueezed.
2. Press a few heaping tablespoons in each loose-base tart case and compress with the back of a spoon to form a neat flat base. Alternatively line one larger cake/ tart tin with the base mix and press down flat. Refrigerate to set while making the mousse top. Roll any remaining base mix into bliss balls or press into chocolate silicone moulds and refrigerate.
3. In a high powered blender, combine all mousse ingredients until smooth and creamy. The chia seeds will continue to thicken the mix as they absorb the water.
4. Taste and adjust sweetness to taste with a touch more honey/maple syrup if required.
5. Retrieve tart bases from fridge and top with mousse.
6. Decorate with a bliss ball made from the base mix or a Scarily Delicious Chocolate Truffle (which I pressed into heart shaped silicone moulds here), rose petals and chopped pistachios.
7. If making chocolate drizzle (which I highly recommend!), combine in a small bowl:
1tbsp melted coconut oil
1tbsp tahini
1 tbsp honey
2 tbsp raw cacao
- Voila! Remove tarts from cases before drizzling over (the chocolate drizzle hardens in the fridge). Any leftover can be poured into silcone moulds and effectively becomes chocolate.
7. Store tarts in refrigerator until ready to serve.
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