Ingredients
3 cups unsweetened flaked coconut
5 tablespoons softened vegan butter
5 tablespoons maple syrup
14 oz cans coconut cream
1 tablespoon vanilla extract
1/4 cup unsweetened cacao/cocoa powder
1/4 cup maple syrup
1/4 cup chopped hazelnuts
Vegan roll out shortcrust pastry
Strawberries to decorate
Method
Preheat oven to 325 degrees F.
In a medium bowl, mix together the coconut, butter, and syrup. Using your hands is the best method. Press coconut mixture into the bottom and up the sides of a tart dish. Bake 10-13 minutes, until crust is golden brown.
Cool completely.
Place only the dry coconut cream in the bowl of a mixer. Any added liquid coconut milk will prevent the cream from whipping. Turn mixer fitted with whisk attachment on high and beat for about 3 minutes, until cream has whipped.
Add vanilla, cacao, and maple syrup. Beat until combined. Taste and add more syrup to sweeten or more cacao to darken to taste.
Roll out the vegan pastry into the tart dish.
Spread the chocolate mousse into the pastry . Garnish with fresh strawberries.
Refrigerate for two hours or up to one day in advance.
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