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Chocolate Mousse Tart - Serves 8-10

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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