Vegan Glutenfree Double Chocolate Mousse Tart
Prep time:
Cook time:
Total time:
- 1½ cup oat flour (spelt, almond or all-purpose work as well)
- ¼ cup unsweetened shredded coconut
- 2 tbsp coconut oil, melted
- 1 tbsp rice syrup
- 1 tsp cinnamon
- ½ tsp vanilla extract
- a pinch of fine sea salt
- -
- 2 ripe avocados
- 1 ripe bananas
- ¼ cup cacao butter or coconut oil, melted
- ⅓ cup full-fat coconut milk
- ½ cup unsweetened cacao powder
- 1 oz raw dark chocolate, melted
- 4 tbsp agave syrup
- 1 tsp vanilla extract
- a handful of strawberries
- Preheat oven to 350ºF.
- Place flour, shredded coconut, and salt in the food processor and pulse until finely ground.
- Melt together cacao butter or coconut oil, vanilla extract, cinnamon and maple syrup and add flour and coconut mixture.
- Pulse until coarse crumbs form and then transfer dough to a greased rectangular silicon tin
- Now use your fingers to evenly press dough in bottom and up sides of tin.
- Bake until golden and firm, about 10-12 minutes.
- Put it in the freezer while preparing the filling
- -
- For the filling, melt the coconut butter and raw chocolate at low heat.
- Then add all the ingredients but just ⅓ cup of the cacao powder into a blender or a food processor and blend everything until smooth.
- Divide the mixture, by taking out half of it.
- To the other half add the rest of the cacao powder, that is how we get the two layers.
- Pour the light brownish filling onto the crust and let it set for about 10 minutes the freezer.
- Add the darker mixture over the lighter layer and place sliced strawberries on top
- Freeze for at least 2 hours
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/vegan-glutenfree-double-chocolate-mousse-tart/
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